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Healthy Banana Pancakes

Fluffy, golden pancakes infused with the sweetness of ripe bananas and a hint of cinnamon, perfect for a nutritious breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 pieces ripe bananas Make sure they are well-mashed.
  • 2 pieces eggs Large eggs are preferable.
  • 1 cup oats Use rolled oats for best results.
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon Adjust to taste.
  • a pinch salt Enhances flavor.
  • As needed Cooking spray or oil For greasing the skillet.

Method
 

Preparation
  1. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  2. Add the eggs and whisk together until fully combined.
  3. Gradually add the oats, baking powder, cinnamon, and a pinch of salt. Stir until everything is thoroughly combined.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease with cooking spray or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface.
  3. Flip and cook for another 2 minutes or until golden brown.
Serving
  1. Stack your pancakes on a plate and garnish with your favorite toppings.

Notes

If you don’t have oats, you can use whole wheat flour or almond flour. Avoid overmixing the batter to keep pancakes light and fluffy. Store leftovers in an airtight container in the refrigerator for 2-3 days.