Banana Oat Pancakes made with fresh bananas, oatmeal, and cinnamon make a healthy and filling breakfast that you can feel good about eating. Jump to Recipe keyboard_arrow_down
Pancakes are always a weekend favorite and these banana oat pancakes are sure to please. Packed with healthy rolled oats and bananas, these pancakes pack a fiber and potassium punch. They also freeze great, which makes them a great recipe to make on the weekend and then store for quick breakfasts when you need them.
Banana Oat Pancakes
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- 1 cup rolled oats
- 4 U bananas, mashed
- 1 tbsp butter or melted coconut oil
- 1 tsp maple syrup
- 2 U eggs, whisked
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
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Pulse the oats in a food processor to create oat flour. If you don’t have a food processor, you can skip this step but the pancakes will have a more oatmeal like consistency. Stir in the baking soda, salt, cinnamon, and nutmeg.
Mash the bananas with a fork. Stir in the butter, maple syrup, and eggs.
Stir in the oat mixture. Let sit for 10 minutes so the oats can absorb some of the liquid. If after the 10 minutes, everything looks too thick, add a touch of milk.
Heat a skillet over medium high heat. Spray with cooking spray and add 1⁄4 cup batter per pancake, spreading out with a spoon if needed. Cook for 3-4 minutes and flip.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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