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Introduction:
Pancakes are a beloved breakfast treat, often enjoyed by both kids and adults alike. However, traditional pancakes made from refined flour can be heavy and not always the healthiest option. Enter oat and banana pancakes—a lighter, nutrient-packed alternative that’s just as delicious and far more nourishing. These pancakes are naturally sweetened by ripe bananas, and oats bring fiber and a hearty texture, making them a great way to start your day. Plus, they are gluten-free and can easily be adapted to meet various dietary preferences. Whether you enjoy them with syrup, fresh fruit, or a dollop of yogurt, this recipe offers a fun and healthy twist on a classic breakfast dish.
Ingredients:
2 ripe bananas
1 cup rolled oats (or oat flour for a smoother texture)
2 large eggs
1/2 cup milk (or plant-based milk such as almond, oat, or soy milk)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp baking powder (optional for fluffier pancakes)
A pinch of salt
1 tbsp coconut oil or butter (for cooking)
Instructions:
Prepare the batter: In a blender or food processor, combine the rolled oats, bananas, eggs, milk, vanilla extract, cinnamon, baking powder, and salt. Blend until smooth and well combined. If using oat flour, skip the blending step and simply mix all the ingredients in a bowl until smooth.
Heat the pan: Place a non-stick skillet or griddle over medium heat and add a little coconut oil or butter. Let it melt and spread evenly over the surface.
Cook the pancakes: Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
Serve: Once the pancakes are cooked, remove them from the pan and place them on a warm plate. Serve with your favorite toppings.
Tips for Serving and Storing:
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