Ingredients
Scale
- 1 cup (100g) rolled oats
- 1 ripe banana, mashed
- 1 cup (240ml) milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- Cooking spray or oil for frying
Instructions
- In a blender, blend the rolled oats until they reach a flour-like consistency.
- Add the mashed banana, milk, egg, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings like maple syrup, fruits, or yogurt.
Notes
- For extra flavor, add a handful of nuts or chocolate chips to the batter.
- These pancakes can be stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: banana oat pancakes, healthy pancakes, nutritious breakfast