Save Fluffy, protein-rich pancakes made with ripe bananas and hearty oats — a wholesome and naturally sweet breakfast treat. This easy American-style breakfast is perfect for busy mornings when you want something nutritious yet satisfying.
Save Whether you are looking for a post-workout meal or a simple family breakfast, these pancakes offer a great balance of fiber and flavor using pantry staples you likely already have on hand.
Ingredients
- Wet Ingredients: 2 large ripe bananas, 2 large eggs, 1/2 teaspoon vanilla extract (optional)
- Dry Ingredients: 1 cup rolled oats (certified gluten-free if needed), 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon (optional), and a pinch of salt
- For Cooking: 1–2 teaspoons coconut oil or neutral oil
Instructions
- 1. Blend Wet Ingredients
- In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.
- 2. Incorporate Dry Ingredients
- Add oats, baking powder, salt, and cinnamon. Blend again until fully combined and the mixture is mostly smooth.
- 3. Heat the Pan
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- 4. Cook the Pancakes
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
- 5. Flip and Finish
- Flip pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
Zusatztipps für die Zubereitung
For extra protein, add 1–2 tablespoons of nut butter or a scoop of protein powder to the batter. These pancakes freeze well; simply reheat in a toaster or microwave for a fast breakfast on another day.
Varianten und Anpassungen
You can easily swap the cinnamon for nutmeg or cardamom for a different flavor profile. If you're catering to different diets, remember to use certified gluten-free oats for a fully gluten-free meal.
Serviervorschläge
Serve these pancakes warm with your favorite toppings such as fresh fruit, a dollop of yogurt, or a drizzle of maple syrup for a classic finish.
Save With 8g of protein and 210 calories per serving, these Banana Oat Pancakes are a guilt-free way to start your day on a high note.
Recipe FAQs
- → Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before cooking. The oats may soften slightly, creating a more tender texture.
- → What toppings work best with these pancakes?
Fresh berries, sliced bananas, Greek yogurt, almond butter, or pure maple syrup complement the natural sweetness. For extra protein, try a dollop of Greek yogurt or a drizzle of nut butter.
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats require more liquid and longer cooking time. For best results, stick with rolled oats or quick oats, which blend smoothly and create the desired fluffy texture.
- → How do I store leftovers?
Cool pancakes completely, then store in an airtight container or freezer bag. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave until warm.
- → Can I make these egg-free?
Yes, replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture sit for 5 minutes before adding to the blender. This may slightly alter the texture.