Description
Healthy Banana Oatmeal Pancakes: Oats, bananas, eggs, cinnamon, and vanilla blended perfectly and then poured onto a hot skillet. Pancake heaven! Soft and fluffy, full of fiber, protein, and vitamins, comes together in minutes. Paired perfectly with fruit and warm maple syrup. Lower in carbs and calories and super easy to make!!!!
Ingredients
Scale
- 1 1/2 cups old fashioned oats
- 2 large ripe bananas
- 2 large eggs
- 1/2 cup almond milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup (optional for added sweetness)
Instructions
- Place the oats into a blender and pulse a few times. Add the rest of the ingredients and blend on high for about 30 seconds to form a smooth pancake batter. Let the batter sit in the blender while you heat up the griddle or pan.
- Heat up a medium-size skillet or griddle to medium heat and add a pat of butter to the pan or griddle. Once hot, pour the batter into the pan in even-sized pancakes. I used a 1/4 cup measuring cup to pour the batter.
- Once the tops of the pancakes start to bubble a little, flip and cook until light brown. About 2-3 minutes per side. Continue until you have made all of the pancakes. Makes about 8 pancakes.
- Plate and top with your favorite fruit and warm maple syrup.
Notes
- Don’t over-mix the batter – This will result in “gummy” tasting pancakes and nobody wants that. We want fluffy, pancake deliciousness, right? 30 seconds on high speed should do it.
- Use ripe bananas– Good, ripe bananas are essential for this recipe since they make the batter smooth and give it a hint of sweetness.
- Cook the pancakes in even size’s by using a measuring cup to pour the batter. This will help yield even cooking times. 1/4 cup measuring cup is the perfect size for a nice round, even pancakes.
- Use a countertop griddle or cast iron pan to cook the pancakes. Using a griddle or cast-iron pan will result in a nice crisp outer crust and a soft, fluffy center. YUM!!!
- Mix in some extras like chocolate chips or blueberries for added flavor.
- These pancakes can be stored in the fridge in an airtight container for up to a 4 days. Just make sure they are fully cooled before putting them in the fridge. To reheat: Place in the microwave for 30 seconds or toast in a warm pan.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American