Banana Oat Pancakes
Fluffy pancakes made with mashed banana, rolled oats, and eggs as the base. Cooked on a griddle until golden brown and served warm with customizable toppings.
Ingredients
Method
Peel and break bananas into chunks. Add to a blender or food processor with eggs, honey, vanilla extract, cinnamon, salt, and baking powder.
Blend until smooth. Add rolled oats and pulse 3–5 times until combined but still slightly chunky; do not overblend.
Heat griddle or skillet over medium heat. Lightly grease with coconut oil.
Pour 0.25-cup batter portions onto hot griddle, spacing 2 inches apart. Cook 2–3 minutes until bottom is golden and edges look dry.
Flip and cook 1–2 minutes on the second side until cooked through. Transfer to a plate and keep warm.
Stack pancakes on serving plates. Top with berries, nuts, and drizzle with honey or syrup as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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