Ingredients
Scale
- 2 medium ripe bananas
- 1 cup old-fashioned rolled oats
- 2 large eggs
- 1 cup milk (or dairy-free alternative)
- 1 teaspoon baking powder
- A dash of cinnamon (optional)
Instructions
- In a large bowl, mash the ripe bananas until smooth. Add eggs and milk; whisk to combine.
- In another bowl, mix rolled oats, baking powder, and cinnamon (if using).
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Preheat a nonstick skillet over medium heat and lightly grease it.
- Pour about a quarter cup of batter into the skillet for each pancake. Cook until bubbles form on the surface (2-3 minutes), then flip and cook until golden.
- Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 220
- Sugar: 8g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 180mg