Banana Oat Pancakes
Banana Oat Pancakes
Ingredients
For the Pancakes
- 1 banana, ripe
- 2 eggs
- 1/2 cup rolled oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon, optional
For Cooking and Topping
- 1 tablespoon butter, as needed, for greasing
- 1/2 cup raspberries, for topping
- 1/2 cup blueberries, for topping
- 2 tablespoons hemp seeds, for topping
- 1/4 cup peanut butter, for topping
- 1/4 cup maple syrup, for topping
Instructions
- 1
Combine the ripe banana, eggs, rolled oats, baking powder, and optional cinnamon in a blender. Blend until the mixture is completely smooth and no oat pieces remain.
⏱️ 2 min
- 2
Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 teaspoon of butter to grease the surface, spreading it evenly.
⏱️ 1 min
- 3
Pour about 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until small bubbles begin to form on the surface and the edges look set.
⏱️ 3 min
- 4
Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
⏱️ 2 min
- 5
Repeat with the remaining batter, adding more butter to the skillet as needed between batches to prevent sticking.
⏱️ 7 min
- 6
Serve the warm pancakes immediately, topped with fresh raspberries, blueberries, a sprinkle of hemp seeds, a drizzle of peanut butter, and a generous pour of maple syrup.
Kitchen Tools
Nutrition Facts (per serving)
Banana Oat Pancakes
For the Pancakes
- 1 banana, ripe
- 2 eggs
- 1/2 cup rolled oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon, optional
For Cooking and Topping
- 1 tablespoon butter, as needed, for greasing
- 1/2 cup raspberries, for topping
- 1/2 cup blueberries, for topping
- 2 tablespoons hemp seeds, for topping
- 1/4 cup peanut butter, for topping
- 1/4 cup maple syrup, for topping
Instructions
- 1
Combine the ripe banana, eggs, rolled oats, baking powder, and optional cinnamon in a blender. Blend until the mixture is completely smooth and no oat pieces remain.
⏱️ 2 min - 2
Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 teaspoon of butter to grease the surface, spreading it evenly.
⏱️ 1 min - 3
Pour about 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until small bubbles begin to form on the surface and the edges look set.
⏱️ 3 min - 4
Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
⏱️ 2 min - 5
Repeat with the remaining batter, adding more butter to the skillet as needed between batches to prevent sticking.
⏱️ 7 min - 6
Serve the warm pancakes immediately, topped with fresh raspberries, blueberries, a sprinkle of hemp seeds, a drizzle of peanut butter, and a generous pour of maple syrup.