Banana Oatmeal pancakes

Ingredients

2 ripe bananas

2 eggs

1 cup oats

Mix-ins and toppings of your choice (vanilla, cinnamon, berries, nuts, etc.)

Instructions

Preheat a skillet on low heat.

Mix the bananas, eggs and oats together in a blender on low speed.

Grease your sillet with cooking spray, oil or butter and pour the batter onto your prepared skillet (about 1/6 of the batter for each pancake). The smaller the better, as these pancakes don’t hold together quite as well as regular pancakes.

Allow the pancakes to cook through on one side before flipping. If you are using any mix-ins like walnuts or blueberries, you can kind of push them into the uncooked side of the pancakes before fipping. I don’t reccomend mixing them with the batter because they are more likely to fall apart.

Flip and cook the other side until done; repeat for the rest of the batter.

Serve with syrup, butter, peanut butter or your favorite pancake toppings.

Recipe Notes

You don’t have to use a blender to mix everything together, but I find that it yields better results because it makes the pancakes fluffier when the eggs and bananas are whipped really well.

Try flavoring your pancakes to taste with a pinch of salt, 1/2 tsp vanilla extract, or 1/2 tsp cinnamon. You could also try a fun extract flavor like strawberry or cake batter.

Sprinkle a few mix-ins into the uncooked side of each pancake such as blueberries, walnuts, pecans, raisins, shredded coconut or chocolate chips.

Want to freeze them for later? No problem. Make sure the pancakes are completely cool, and then store them in an airtight container or freezer bag with a piece of wax or parchment paper in between each pancake. They should keep well for a few months.

Ingredients

2 ripe bananas

2 eggs

1 cup oats

Mix-ins and toppings of your choice (vanilla, cinnamon, berries, nuts, etc.)

Instructions

Preheat a skillet on low heat.

Mix the bananas, eggs and oats together in a blender on low speed.

Grease your sillet with cooking spray, oil or butter and pour the batter onto your prepared skillet (about 1/6 of the batter for each pancake). The smaller the better, as these pancakes don’t hold together quite as well as regular pancakes.

Allow the pancakes to cook through on one side before flipping. If you are using any mix-ins like walnuts or blueberries, you can kind of push them into the uncooked side of the pancakes before fipping. I don’t reccomend mixing them with the batter because they are more likely to fall apart.

Flip and cook the other side until done; repeat for the rest of the batter.

Serve with syrup, butter, peanut butter or your favorite pancake toppings.

Recipe Notes

You don’t have to use a blender to mix everything together, but I find that it yields better results because it makes the pancakes fluffier when the eggs and bananas are whipped really well.

Try flavoring your pancakes to taste with a pinch of salt, 1/2 tsp vanilla extract, or 1/2 tsp cinnamon. You could also try a fun extract flavor like strawberry or cake batter.

Sprinkle a few mix-ins into the uncooked side of each pancake such as blueberries, walnuts, pecans, raisins, shredded coconut or chocolate chips.

Want to freeze them for later? No problem. Make sure the pancakes are completely cool, and then store them in an airtight container or freezer bag with a piece of wax or parchment paper in between each pancake. They should keep well for a few months.