Ingredients
Scale
- 2 ripe bananas — the star ingredient providing natural sweetness
- 2 large eggs — to bind the ingredients and add protein
- 1/2 cup of rolled oats — for texture and added fiber
Instructions
- Prepare the Bananas: Peel and mash the ripe bananas in a mixing bowl until smooth. The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mix the Wet Ingredients: Add the eggs to the mashed bananas and whisk together until fully combined. This will create a creamy, cohesive mixture that binds the batter.
- Incorporate the Oats: Stir in the rolled oats gradually, ensuring they are evenly distributed throughout the batter. Let sit for a few minutes to absorb moisture and soften.
- Cook the Pancakes: Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour small portions of batter and cook for 2-3 minutes per side until golden brown.
- Serve and Enjoy: Transfer to a plate and serve warm with fresh fruit, honey, or Greek yogurt. Optional toppings include berries or sliced bananas.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- If you prefer fluffier pancakes, add a teaspoon of baking powder to the mixture.
- For vegan versions, replace eggs with flaxseed or chia seed substitutes.
- These pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Healthy Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegan (with substitutions)
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal Kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
