Description
Delicious and healthy weight loss breakfast banana pancakes made with ripe bananas, oats, and eggs. These pancakes are naturally sweetened, gluten-free, and packed with protein and fiber to keep you full and energized all morning.
Ingredients
Scale
Dry Ingredients
- 1/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 teaspoon vanilla extract
Optional Toppings
- Fresh berries
- Greek yogurt
- Drizzle of honey
Instructions
- Prepare the batter: In a blender or mixing bowl, combine mashed bananas, eggs, rolled oats, baking powder, cinnamon, vanilla extract, and a pinch of salt. Blend or mix until smooth.
- Let batter rest: Allow the batter to rest for 2–3 minutes to thicken slightly, which helps create fluffier pancakes.
- Heat skillet: Preheat a nonstick skillet over medium heat and lightly grease it with cooking spray or a small amount of coconut oil.
- Cook pancakes: Pour about 2 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges set, then flip and cook an additional 1–2 minutes until golden brown.
- Repeat: Continue cooking remaining batter in batches, ensuring the skillet remains at a consistent medium heat.
- Serve: Serve warm topped with fresh berries, a dollop of Greek yogurt, or a drizzle of honey for added flavor and nutrition.
Notes
- These pancakes are naturally sweetened by the bananas and require no added sugar.
- For extra protein, you can add a scoop of your favorite protein powder to the batter.
- If you prefer a thinner batter, add a splash of almond milk or water.
- Use gluten-free oats to keep the recipe strictly gluten-free.
Nutrition
- Serving Size: 2 pancakes
- Calories: 120
- Sugar: 5g
- Sodium: 95mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
