Description
Quick and easy banana oatmeal pancakes made with just three ingredients, perfect for breakfast or brunch.
Ingredients
Scale
1 ripe banana
2 eggs
1/4 cup gluten-free oats
pinch of salt
pinch of cinnamon
1 spoonful peanut butter or almond butter (optional)
coconut oil/butter for cooking
Instructions
- Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
- Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
- Serve with bananas and maple syrup. Enjoy!
Notes
Gluten-Free: I like using gluten-free oats to keep these gluten-free.
MAKE-AHEAD: These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh simply microwave the pancakes individually for 5-10 seconds.
TO FREEZE: The cooked banana pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.
- Prep Time: 5 min
- Cook Time: 10–15 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 313kcal
- Sodium: 132MG
- Fat: 11G
- Carbohydrates: 41g
- Protein: 15g
- Cholesterol: 327mg