These delicious and nutritious banana pancakes are perfect for a wholesome breakfast or brunch. They are easy to make and packed with flavor, making them a favorite for both kids and adults!
Ingredients
- 1 large ripe banana
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Cooking spray or a small amount of oil for the pan
- Optional toppings: fresh fruit, maple syrup, nut butter, or yogurt
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, mash the ripe banana with a fork until smooth.
- Add the rolled oats, milk, eggs, baking powder, cinnamon, salt, and vanilla extract to the bowl.
- Use a blender or immersion blender to blend the mixture until it reaches a smooth, pancake batter consistency. If you prefer a chunkier texture, blend just until combined.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Step 3: Cook the Pancakes
- Pour about 1/4 cup of the batter onto the heated skillet for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
- Remove the pancakes from the skillet and keep warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, topped with your choice of fresh fruit, a drizzle of maple syrup, nut butter, or a dollop of yogurt.
Tips
- For added nutrition, consider mixing in some chopped nuts or seeds to the batter.
- If you have leftover pancakes, they can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave before serving.
Enjoy your healthy banana pancakes! They are not only delicious but also a great way to start your day on a nutritious note.
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