- Blend Ingredients: In a blender or food processor, combine mashed bananas, eggs, rolled oats, cinnamon, baking powder, salt, and vanilla extract. Blend until the batter is smooth and creamy.
- Heat the Pan: Warm a non-stick skillet or griddle over medium heat. Lightly grease the pan with coconut oil or cooking spray.
- Cook Pancakes: Pour small amounts of batter (about ¼ cup per pancake) onto the hot pan. Cook for 2–3 minutes until bubbles appear on the surface, then flip gently and cook for another 1–2 minutes until golden brown.
- Serve Immediately: Transfer pancakes to a plate and repeat with the remaining batter.
Serving and Storage Tips:
- Serving: Serve pancakes warm, topped with fresh berries, banana slices, Greek yogurt, a drizzle of honey, or pure maple syrup.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave for a quick breakfast.
Variants:
- Protein Boost: Mix in a scoop of protein powder or a tablespoon of nut butter for extra protein.
- Chocolate Banana Pancakes: Add a tablespoon of unsweetened cocoa powder and sprinkle with chocolate chips.
- Blueberry Twist: Fold fresh or frozen blueberries into the batter before cooking.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan-friendly version.
FAQ:
Q: Can I freeze banana pancakes? A: Yes! Allow pancakes to cool completely, then layer them with parchment paper between each pancake. Store in a freezer-safe container or bag for up to 2 months. Reheat in the toaster or microwave.
Q: Can I use instant oats instead of rolled oats? A: Yes, instant oats work well and provide a smoother texture.
Q: How do I prevent my pancakes from sticking? A: Use a non-stick pan or lightly grease your skillet with coconut oil or cooking spray before cooking each batch.
Enjoy these easy, healthy banana pancakes for a satisfying and nutritious start to your day!
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