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Healthy Banana Oatmeal Pancakes

Delicious and nourishing pancakes made with ripe bananas and rolled oats, perfect for a wholesome breakfast or brunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 2 ripe bananas, mashed Ensure bananas are ripe yet firm for the best flavor.
  • 1 cup rolled oats Blend rolled oats to make oat flour.
  • 1 cup milk (or non-dairy alternative) Almond milk or oat milk can be used for dairy-free.
  • 2 eggs Flax egg can be used as a substitute.
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Blend the rolled oats in a blender or food processor until they reach a fine flour consistency.
  2. In a large mixing bowl, combine the mashed bananas, oat flour, milk, eggs, baking powder, vanilla extract, and salt. Stir until just combined.
Cooking
  1. Preheat a non-stick skillet or frying pan over medium-low heat and lightly grease it.
  2. Pour about 1/4 cup of the batter onto the hot skillet and cook for 2-3 minutes until bubbles form. Flip and cook for another 2 minutes until golden brown.
  3. Transfer pancakes to a plate and keep warm in the oven while repeating with the remaining batter.
Serving
  1. Serve topped with your favorite fruits, maple syrup, or yogurt.

Notes

For best results, ensure your bananas are ripe. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in a toaster or microwave.