🥞 Banana Oat Pancakes
🎯 Difficulty: Easy
⏱️ Time: 20–25 minutes
🍽️ Servings: 2–3 pancakes
🔥 Estimated Calories: ~200–250 kcal per serving
🧂 Ingredients
- Rolled oats: 1 cup (~300 kcal)
- Ripe banana: 1 large (~100 kcal)
- Eggs: 2 (~140 kcal)
- Milk (whole, almond, or oat milk): 1/2 cup (~70 kcal)
- Baking powder: 1 tsp (~5 kcal)
- Vanilla extract: 1 tsp (optional)
- Cinnamon: 1/2 tsp (optional)
- Salt: a pinch
- Coconut oil or butter: 1 tbsp for frying (~50 kcal)
👨🍳 Step-by-step Instructions
Step 1: Prepare the Oat Flour
Blend the rolled oats in a blender until they turn into a fine powder (this is your oat flour).
Step 2: Mash the Banana
In a bowl, mash the ripe banana with a fork until smooth.
Step 3: Mix Wet Ingredients
In the same bowl, add eggs, milk, vanilla extract, and cinnamon. Whisk everything together until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, combine the oat flour, baking powder, and salt.
Step 5: Make the Pancake Batter
Add the dry ingredients to the wet mixture and stir until you have a smooth pancake batter. If the batter is too thick, add a bit more milk.
Step 6: Cook the Pancakes
Heat a non-stick pan over medium heat and lightly grease with coconut oil or butter. Pour about 1/4 cup of batter into the pan for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
Step 7: Serve
Serve your pancakes warm, optionally topped with sliced bananas, honey, or maple syrup.
💡 Tips
- For fluffier pancakes, let the batter sit for a few minutes before cooking.
- Add chocolate chips, nuts, or berries for extra flavor.
- You can freeze leftover pancakes for a quick breakfast later—just reheat them in the toaster or microwave.
- Use a non-dairy milk option if you prefer a dairy-free version.
