Oatmeal Banana Pancakes
These oatmeal banana pancakes are soft, fluffy, and naturally sweetened with ripe banana. They're made with rolled oats and a few simple ingredients that blend together in minutes for an easy breakfast or snack!
Servings: 12 mini pancakes
Ingredients
- 1 medium ripe banana about ½ cup mashed
- ½ cup old fashioned rolled oats
- 1 egg
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- butter or oil for greasing the pan, as needed
Instructions
- Add all of the ingredients to a high-powered blender (placing wet ingredients like the banana and egg closest to the blade) and blend until the mixture is completely smooth, stopping to scrape down the sides of the blender as needed.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop small amounts of batter onto the heated skillet to form pancakes. Keep the pancakes fairly small so that they cook evenly and are easy to flip.
- Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
- Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. Since there isn't any added sweetener in these pancakes, an overripe banana with plenty of brown spots gives you the best natural sweetness and banana flavor.
- Placing the wet ingredients closest to the blades helps the oats blend more easily and creates a smoother batter. Blend until completely smooth. Give the oats enough time to fully break down so that the pancakes have a smooth, tender texture rather than noticeable pieces of oats.
- Don't add extra liquid right away. The banana and egg should provide enough moisture to blend the batter. If your blender is struggling even after stopping and scraping down the sides, add 1 tablespoon of milk/dairy-free milk and blend again.
- Cook over medium-low heat. Banana can cause the pancakes to brown quickly. Lower heat gives the centers enough time to cook through without the outsides getting too dark.
- Oats absorb moisture as they sit, so the batter may become thicker while you're cooking. If needed, stir in a small splash of milk/water.
Nutrition
Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.3mg
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