Description
Make quick, naturally sweet, and fluffy banana oatmeal pancakes using only three ingredients in a blender for easy cleanup.
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 2 large eggs
- 1 teaspoon baking powder (optional, for extra fluff)
- Cooking spray or oil for the pan
Instructions
- Place the bananas, rolled oats, and eggs into a blender.
- Blend on high until the mixture is completely smooth. If you use baking powder, add it now and pulse briefly to combine.
- Let the batter rest for 5 minutes to allow the oats to absorb moisture. This helps make the pancakes fluffier.
- Heat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or oil.
- Pour batter onto the hot surface to form pancakes of your desired size.
- Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface.
- Flip carefully and cook the second side until done.
- Serve immediately with your favorite toppings.
Notes
- Use very ripe bananas for the best sweetness and texture.
- If you prefer thinner pancakes, add 1 to 2 tablespoons of milk or water to the blender mixture.
- For gluten-free pancakes, ensure your rolled oats are certified gluten-free.
- You can make these ahead; store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Blender/Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 12
- Sodium: 80
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 8
- Cholesterol: 100