Banana Oat Pancakes
Banana oat pancakes are light and fluffy and oh so flavorful.
Servings: 4
Calories: 253
Ingredients
- 2 medium ripe bananas
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups old fashioned oats rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 Tablespoon oil for cooking, additional as needed
Instructions
- To a blender, add bananas, eggs, milk, vanilla, oats, baking powder, cinnamon, and salt. Blend on high until mixture is smooth. Allow batter to rest for 3-5 minutes.
- Heat large skillet (or griddle) on medium heat. Lightly spray or brush the skillet with oil.
- Scoop ⅓ cup pancake batter and add to the preheated skillet for each pancake. Cook for 2-4 minutes, until the pancakes begin to bubble and the edges slightly brown.
- Using a flat spatula, flip the pancakes and cook for an additional 2-3 minutes. Remove from the skillet and serve.
- Spray or brush the skillet and repeat with remaining batter.
Notes
- Leftovers will keep in the refrigerator for 5 days and in the freezer for 3 months.
Nutrition
Calories: 253 | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 403mg | Potassium: 400mg | Fiber: 5g | Sugar: 9g | Vitamin A: 207IU | Vitamin C: 5mg | Calcium: 189mg | Iron: 2mg