Ingredients
Scale
- 1 ripe banana
- 2 eggs
- 1/2 cup rolled oats
Instructions
- In a blender or bowl, mash the banana until smooth.
- Add the oats and eggs; blend or whisk until you have a thick batter.
- Heat a nonstick skillet over medium heat and grease lightly. Pour 1/4 cup batter for each pancake; cook 2-3 minutes per side until golden and set.
- Serve warm with your choice of toppings such as fresh fruit, yogurt, or maple syrup.
Notes
- For gluten-free pancakes, use certified gluten-free oats.
- If the batter is too thick, add a splash of milk or water to reach a pouring consistency.
- Yield: about 4 pancakes.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Method: Pan-fry
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 99 Kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
