Banana Oat Pancakes (Print Version)
# Ingredients:
→ Basic Ingredients
01 -
2 ripe bananas
02 -
1 cup rolled oats or quick oats
03 -
2 large eggs
# Instructions:
01 -
Peel the bananas and add them to a large bowl. Mash them thoroughly with a fork or potato masher until they're smooth and creamy with minimal lumps. If you want an ultra-smooth texture, you can blitz them briefly in a blender instead.
02 -
Add the cup of oats and crack in the two eggs directly into your mashed bananas. Mix everything together until all ingredients are well incorporated and you have a consistent batter.
03 -
For a smoother pancake texture, you can transfer the mixture to a blender and pulse until it reaches your desired consistency. For heartier, more textured pancakes, skip this step and keep the mixture as is.
04 -
Place a non-stick skillet or griddle over medium heat and allow it to warm up properly. Lightly coat the cooking surface with a bit of cooking spray or a small amount of oil to prevent sticking.
05 -
Once the pan is hot, scoop about 2-3 tablespoons of batter for each pancake onto the surface. Gently flatten each scoop with the back of your spoon. Let them cook undisturbed for 2-3 minutes until bubbles form on top and the edges start to set.
06 -
Using a thin spatula, carefully flip each pancake over. Cook for another 1-2 minutes on the second side until they're golden brown and fully cooked through.
07 -
Transfer the finished pancakes to serving plates. Top with your favorite pancake accompaniments such as maple syrup, fresh fruit, a dollop of yogurt, or a drizzle of nut butter.
# Notes:
01 -
These 3-ingredient pancakes are a quick and healthy breakfast option with no added sugar.
02 -
Using very ripe bananas with brown spots will give these pancakes natural sweetness without needing additional sugar.
03 -
The batter can be made ahead and stored in the refrigerator for up to 24 hours.