Ingredients
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
Instructions
- In a blender or food processor, pulse the oats until they become flour-like.
- Add peeled bananas and eggs to the blender; blend until smooth.
- Preheat a nonstick skillet or griddle over medium heat; lightly coat with oil or butter.
- Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook for 2–3 minutes, until bubbles form on the surface and edges are set.
- Flip carefully and cook an additional 1–2 minutes until golden on both sides.
- Transfer to a plate and keep warm while finishing the remaining pancakes.
Notes
- Add chocolate chips, blueberries, or chopped nuts for variety.
- Enhance flavor with cinnamon, vanilla, or a dash of maple syrup.
- Use sweet potato or pumpkin purée instead of banana for a twist.
- Thin the batter with milk for crispier pancakes.
- Add Greek yogurt or protein powder for a protein boost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 110mg
