Sure you can just smash up your banana and whip it up with an egg and call it a day. But, frankly, I hate this! It tastes way too banana-like (not that I have anything against bananas) and is just so unsatisfying. Not to mention it falls apart SO EASILY that it's almost impossible to flip in the pan. So I tried finding a way to keep this simple and easy but also delicious and nutritious. They perfectly resemble pancakes and have less of a banana taste while still using an entire banana. The key is in the oats and how you prep them.
When I was first playing with this pancake idea, I started with just letting all the oats soak in the banana & egg mixture to give it a bit more firmness. And it worked, but I still found they were falling apart in my pan and were a little too chewy for my liking. Then it hit me...why not pulse the oats to make them into oat flour. And so, without further ado, here's my new absolute favorite banana oatmeal pancakes. I hope you all enjoy them as much as I do! They're now my go-to breakfast!
PREP TIME: under 10 minutes
COOK TIME: under 10 minutes
TOTAL TIME: about 15 minutes
YIELDS: 6 silver dollar-like pancakes
SERVING SIZE: 2 portions
- 1 large ripe banana (or a thawed frozen banana)
- 1 egg
- 1/2 cup old fashioned rolled oats
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 tablespoon of coconut oil (or butter/your cooking oil of preference)
RECIPE:
- In a bowl, mash up your bananas.
NOTE: If you're using thawed bananas, keep the syrupy liquid that thaws out of them. - To your bananas, add the egg, vanilla extract, cinnamon, baking powder, and half of your rolled oats (so, 1/4 cup of them). Let the oats sit/soak in the mixture for 2 minutes.
- While that's soaking, take the rest of your oats and pulse them in a food processor or blender until they turn into a powder. VOILA! You just made oat flour! Now stir that into your banana mixture.
- Heat your coconut oil in a skillet over medium heat. Spoon dollops of mixture into your skillet and gently smooth them out into rounded shapes. (I just used a regular cutlery spoon as my measurement).
* NOTE: if you wanted to add blueberries or chocolate chips, now would be the time to do so. - Cook for about 2-3 minutes or until small bubbles form (just like regular pancakes) and the edges start to brown; flip and cook another 2 minutes.
- Plate them up and top with your favorite toppings + a drizzle of maple syrup!
- ENJOY!
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