Banana Pancakes

Delicious Banana Pancakes made with just three ingredients for a quick and joyful breakfast.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 large ripe bananas The riper they are, the sweeter your pancakes will be!
2 large eggs They help the pancakes bind together and add a rich flavor.
1 cup rolled oats A great source of fiber that gives these pancakes a hearty texture.

Optional Toppings

to taste maple syrup A classic choice that brings out the flavors in your banana pancakes.
to taste fresh berries Add a burst of color and extra nutrients to your breakfast.
to taste chocolate chips Perfect for a sweet twist that makes every bite a treat!

Equipment

bowl
skillet
spatula
ladle

Method

How to Make Banana Pancakes

In a large bowl, take your ripe bananas and mash them until mostly smooth, leaving a few small chunks for delightful texture.
Add the large eggs to the mashed bananas and whisk them together until fully combined.
Gently fold in the rolled oats and let the mixture sit for 5 minutes.
Preheat a non-stick skillet over medium heat and add a small amount of coconut oil or butter to coat.
Using a ladle, pour your pancake batter onto the heated skillet and cook for about 2-3 minutes until bubbles form.
Flip the pancakes and cook for an additional 2-3 minutes until both sides are golden brown.

Nutrition

Serving: 1pancakeCalories: 90kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use very ripe bananas and avoid overmixing the batter to maintain fluffiness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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