These banana pancakes are super quick to make and just really delicious! And you don’t even have to feel bad eating them, because their only sugar component is the banana itself (and maybe the sirup on top). They keep you full for a long time due to the oats. These pancakes can also be prepared the day before and either enjoyed cold or heat up in a microwave or toaster. Through the variety of toppings it is an ever changing breakfast. I like them most when they are still warm in the morning and topped with yoghurt, fruits and maple sirup.
I like to make these pancakes with oats, but as an alternative it also works with partially (e.g. 50/50) flour or protein power.
Duration 15 Minutes
Ingredients for approx. 6 medium sized pancakes
- 1 Ripe Banana
- 2 Eggs
- 50 gr Oats
- 1 Pinch Cinnamon
- 1 Pinch Salt
- 1 Tbsp Coconut Oil
- Toppings as you wish, e.g. berries and yogurt
Preparation
- Mash the banana with a fork until it is well puréed.
- Whisk the eggs until well combined, add the oats, cinnamon and salt and mix together. Add the banana. I always mix is with a fork so that everything is nicely whisked together. If the mixture seems too wet, depending on the size of the banana, you can add some oats. The texture should be just like regular pancake dough, so that it is a bit runny, but stays in shape once in the pan.
- Let it sit for 5 minutes, so that the oats soak up a bit of the fluid.
- Heat the coconut oil in a pan on medium and once hot, put the dough into the pan. Depending on the size of your pancakes, 2-3 will fit at once in a large pan.
- Bake them golden braun from both sides. Don’t worry if the turning part is a bit difficult. Since it is another dough than regular pancakes, it is a bit tricky but with it works with a large spatula. The pancakes are ready, when they are not soft in the middle anymore.
- Bake all pancakes, add some more coconut oil for the second or third batch.
- Top with everything you like. I prefer greek yogurt, berries and some maple sirup. Enjoy!