Description
Fluffy, naturally sweetened pancakes made with ripe bananas and hearty oats. A perfect gluten-free breakfast option that’s both nutritious and delicious.
Ingredients
Scale
For the Crust:
- For the batter:
- 2 ripe bananas
- 1 cup rolled oats
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
- For serving (optional):
- Maple syrup
- Fresh berries
- Chopped nuts
Instructions
1. Prepare the Crust:
- 1. Blend all batter ingredients (bananas through salt) in a blender until smooth.
- 2. Let the batter rest for 5 minutes to thicken.
- 3. Heat a lightly greased skillet over medium heat.
- 4. Pour 1/4 cup portions of batter onto the skillet.
- 5. Cook for 2-3 minutes until bubbles form on the surface.
- 6. Flip and cook for another 1-2 minutes until golden brown.
- 7. Repeat with remaining batter.
- 8. Serve warm with desired toppings.
Notes
For vegan version: Substitute eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water). Batter can be refrigerated overnight for quicker morning prep.