These delicious and fluffy banana pancakes are a healthy twist on a classic breakfast favorite. Made with whole ingredients, they are perfect for a nutritious start to your day!
Ingredients
- 1 large ripe banana
- 1 cup rolled oats (gluten-free if needed)
- 1 cup almond milk (or any milk of your choice)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- Coconut oil or cooking spray for the skillet
- Fresh fruit, maple syrup, or yogurt for serving (optional)
Instructions
Step 1: Prepare the Oats
- In a blender or food processor, add the rolled oats. Blend until they reach a fine flour-like consistency. This will serve as the base for your pancake batter.
Step 2: Mash the Banana
- In a mixing bowl, mash the ripe banana with a fork until smooth. Make sure there are no large chunks remaining for a better pancake texture.
Step 3: Combine Ingredients
- To the mashed banana, add the blended oat flour, almond milk, eggs, baking powder, vanilla extract, cinnamon (if using), and a pinch of salt. Mix until well combined. The batter should be slightly thick but pourable. If it’s too thick, add a little more almond milk to reach your desired consistency.
Step 4: Heat the Skillet
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or spray with cooking spray to prevent sticking.
Step 5: Cook the Pancakes
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
Step 6: Serve
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve the pancakes warm with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, if desired.
Tips
- For added flavor, mix in some chopped nuts or dark chocolate chips into the batter before cooking.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the toaster or microwave before serving.
Enjoy your healthy banana pancakes as a delightful breakfast or snack!
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