Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1 large egg
- 1/2 cup milk (or milk alternative)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a medium bowl, mash the ripe bananas until smooth.
- In another bowl, whisk together rolled oats, baking powder, cinnamon, and salt.
- Add the egg and milk to the mashed bananas; whisk until frothy.
- Gently mix the dry ingredients into the wet ingredients until just combined—lumps are fine.
- Heat a skillet over medium heat and add butter or oil. Pour 1/4 cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form, then flip and cook for an additional minute until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 160
- Sugar: 5g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg