Description
Delightful banana pancakes that are fluffy and naturally sweet, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup rolled oats
- 1 ripe banana
- 1 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Cooking spray or oil for the pan
Instructions
- Blend the ingredients: In a high-speed blender, combine the rolled oats, ripe banana, almond milk, baking powder, vanilla extract, and a pinch of salt. Blend until smooth.
- Heat your skillet: Lightly coat a non-stick skillet with cooking spray or oil over medium heat.
- Pour the batter: Pour approximately 1/4 cup of batter for each pancake onto the skillet.
- Cook to perfection: Wait for bubbles to form, then flip the pancake. Cook until golden brown on both sides, about 1-2 minutes each.
- Serve warm: Stack pancakes and garnish with your choice of toppings.
Notes
For a make-ahead option, store the pancake batter in the fridge overnight. Customize with mix-ins like chocolate chips or fruits.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg