Description
Delicious and wholesome Healthy Banana Oatmeal Pancakes made with ripe bananas, eggs, and oats. These quick and easy pancakes are naturally sweetened and perfect for a nutritious breakfast or snack. Customize with your favorite mix-ins and toppings for a fluffy, flavorful treat everyone will enjoy.
Ingredients
Scale
Base Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup oats
Optional Mix-ins and Toppings
- Vanilla extract (1/2 teaspoon)
- Cinnamon (1/2 teaspoon)
- Fresh berries (as desired)
- Nuts such as walnuts or pecans (as desired)
- Chocolate chips (as desired)
- Butter, syrup, or peanut butter for serving
Instructions
- Preheat Skillet: Heat a skillet on low heat to prepare for cooking the pancakes evenly without burning.
- Blend Ingredients: In a blender, combine the ripe bananas, eggs, and oats. Blend on low speed until the mixture is smooth and combined, yielding a fluffy batter.
- Prepare Skillet: Grease the preheated skillet lightly with cooking spray, oil, or butter to prevent sticking.
- Pour Batter: Pour about one-sixth of the batter onto the skillet for each pancake. Smaller pancakes work better as this mixture is delicate and holds together better in smaller portions.
- Add Mix-ins: If using berries or nuts, gently press them into the uncooked side of the pancake before flipping rather than mixing directly into the batter to avoid the pancakes falling apart.
- Cook and Flip: Allow the pancakes to cook until the edges set and bubbles form on top, then carefully flip to cook the other side until golden and cooked through.
- Repeat and Serve: Repeat the process with the remaining batter. Serve warm with your choice of syrup, butter, peanut butter, or other favorite toppings.
Notes
- Using a blender for mixing results in fluffier pancakes due to better incorporation of eggs and bananas.
- Flavor the batter with a pinch of salt and optional vanilla or cinnamon extract for enhanced taste.
- Add mix-ins such as blueberries, walnuts, raisins, shredded coconut, or chocolate chips by pressing them into the uncooked batter on the skillet.
- To freeze, allow pancakes to cool completely, then layer them in an airtight container or freezer bag separated by wax or parchment paper. They keep well for several months.
Nutrition
- Serving Size: 1 small pancake
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 60 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
