How to Make Perfect Banana Oatmeal Pancakes in 15 Min
I’ll never forget the first time I made banana oatmeal pancakes; it was one of those mornings when I wanted something warm, filling, and a little indulgent but still healthy enough to justify a second (or third) serving.
Servings: 9 pancakes
Calories: 250kcal
Ingredients
- 2 medium ripe bananas
- 2 Large eggs
- 1/2 cup coconut milk for a richer flavor
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional for a warm, spiced touch
- ¼ teaspoon salt
- 1 tablespoon flaxseed meal or chia seeds optional for added nutrition
- Butter for cooking
Instructions
- Peel the ripe bananas and put them into the blender, no need to mash them up first; the blender will do the work.
- Next, add the eggs, oat milk, and vanilla extract directly into the blender with the bananas, super simple!
- Toss in the rolled oats, baking powder, cinnamon, nutmeg (optional), and salt. If you’re using flaxseed or chia seeds, throw those in as well.
- Put the lid on, and blend everything for about 30-45 seconds until smooth and slightly thicker, like pancake batter.
- While the batter is blending, heat a skillet or griddle over medium heat and melt a little butter in it. Wait until the pan is hot before you start cooking.
- Once the pan is ready, pour 1/3 cup of batter for each pancake. Let them cook for 2-3 minutes until bubbles start to form, then flip and cook for another 2-3 minutes until golden brown.
- Finally, stack your pancakes and top them however you like, maple syrup, fresh fruit, cinnamon, or even a dollop of yogurt. Enjoy!
Notes
- Avoid blending the batter too much, or it’ll become too runny. Just blend until everything is well mixed for a thicker consistency.
- Also, don’t cook on too high heat, it can burn the pancakes on the outside before they’re done inside. Maintain medium heat for optimal results!