Ingredients
Scale
- 2 ripe bananas
- 2 large eggs
- 1/2 cup of oats (preferably quick oats or rolled oats)
Instructions
- Peel the ripe bananas and mash them in a bowl until smooth.
- In a separate bowl, beat the eggs until well combined.
- Add the mashed bananas and oats to the eggs, mixing thoroughly until you get a consistent batter.
- Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or brush with a little oil.
- Pour about 1/4 cup of batter onto the heated skillet for each pancake.
- Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
- Carefully flip and cook for another 2 minutes or until golden brown and fluffy.
- Repeat with remaining batter.
- Serve warm with toppings like fresh fruit, honey, or maple syrup.
Notes
- Optional toppings include fresh berries, honey, or Greek yogurt to enhance flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in microwave or lightly re-toast.
- You can make these pancakes vegan by replacing eggs with flaxseed or chia seed eggs.
- Use gluten-free oats if necessary for a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy Breakfast
- Diet: Gluten-Free, Vegetarian, Vegan Option
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg