Ingredients
Scale
- 1 cup rolled oats
- 2/3 cup milk (dairy or non-dairy)
- 2 eggs or 2 flax eggs
- 1 ripe banana, mashed
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional toppings: berries, yogurt, maple syrup
Instructions
- Grind oats in a blender until they resemble a fine flour.
- Whisk together oat flour, baking powder, cinnamon, and salt in a bowl.
- In another bowl, mix mashed banana, eggs (or flax eggs), milk, and vanilla.
- Combine wet and dry ingredients until just blended; let batter rest 5 minutes.
- Lightly grease a nonstick skillet and cook batter in 1/4 cup portions until bubbles form, flip and cook until golden on both sides.
Notes
- Tip: Rest batter 5 minutes for fluffier pancakes.
- For vegan option, use flax eggs and plant milk.
- Store leftovers in the fridge; reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 Kcal
- Sugar: 8 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 140 mg
