Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 2 large eggs
- 1/2 cup milk (or non-dairy alternative)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- In a mixing bowl, mash the ripe bananas until smooth, leaving some chunks for texture if desired.
- Whisk in the eggs and milk until well combined and slightly frothy.
- In another bowl, mix the rolled oats, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients while stirring gently; lumps are fine.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on top. Flip and cook until golden brown.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (90g)
- Calories: 205
- Sugar: 6g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg