Satisfying banana oatmeal pancakes are a healthy breakfast loaded with fruit and fiber. Stack them high and finish them with sliced bananas and a drizzle of maple syrup!
1cupmashed ripe bananas(about 2 medium sized bananas)
1cupquick oats(see notes)
1cupmilk
2large eggs, beaten
2tablespoonsmelted unsalted butter or oil
1teaspoonvanilla extract
1cupall-purpose flour
2tablespoonsgranulated sugar
1tablespoonbaking powder
½teaspoonground cinnamon
¼teaspoonsalt
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Instructions
In a large bowl, mix together banana, oats, milk, eggs, oil or butter, and vanilla. Whisk to combine.
On top of wet ingredients, add flour, sugar baking powder, cinnamon, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Don’t overmix.
Heat a griddle over medium-low heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
Notes
Makes about 15 pancakes.
We tested these with rolled (old-fashioned) oats and they didn’t work as well, even when we soaked them in the wet ingredients first.
These brown quickly due to the sugar in the bananas, lower heat as needed to ensure they cook all the way through without burning.