Description
Delicious and fluffy banana oat pancakes made with ripe bananas and eggs, perfect for a healthy breakfast.
Ingredients
Scale
- 2 large ripe bananas
- 1 large egg
- 2 egg whites
- 1/2 cup quick cooking oats
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract (optional)
Instructions
- In a medium bowl, mash bananas.
- Add in the egg, egg whites and oats and whisk until just barely combined. (don’t overmix or they will not be quite as fluffy). Thin with a tablespoon of milk if it thickens.
- Heat a nonstick skillet or griddle over medium heat. I know it’s ready when a drop of water sizzles on the pan.
- Add butter or oil to the heated pan and then pour ¼ cup or less of the pancake batter into the pan.
- Cook for about 30 seconds until the center starts to bubble.
- Carefully flip the pancake with a wide spatula and cook for an additional 1 to 2 minutes until the bottom is golden brown.
- Remove and place on a plate or baking sheet. Repeat with remaining batter. (I like to keep the pancakes warm in a low oven if I am making larger batches so I can serve them all at once).
Notes
- Thin the batter with milk as needed for desired consistency.
- Store any leftovers in the refrigerator for up to 2 days.
- Reheat pancakes in a toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg