Description
Delicious and healthy Weight Loss Breakfast Banana Pancakes made with ripe bananas, eggs, and oats. These naturally gluten-free, low-calorie pancakes are perfect for a nourishing start to your day and can be enjoyed with fresh berries, Greek yogurt, or a drizzle of pure maple syrup.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Cooking
- Coconut oil or nonstick spray for cooking
Instructions
- Prepare the Batter: In a blender or food processor, combine the bananas, eggs, rolled oats, baking powder, cinnamon, vanilla extract, and a pinch of salt. Blend the ingredients until the mixture is smooth and slightly thick. Let the batter rest for 2 to 3 minutes so the oats can soften and absorb moisture.
- Heat the Skillet: Place a nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with coconut oil or nonstick spray to prevent sticking and promote even browning.
- Cook the Pancakes: Pour about 2 to 3 tablespoons of batter per pancake onto the heated skillet. Cook the pancakes for 2 to 3 minutes on the first side, watching for bubbles to form on the surface and the edges to look set.
- Flip and Finish Cooking: Carefully flip the pancakes using a spatula. Cook for an additional 1 to 2 minutes on the other side until golden brown and cooked through.
- Repeat and Serve: Continue cooking with the remaining batter. Serve the pancakes warm, optionally topped with fresh berries, a dollop of Greek yogurt, or a light drizzle of pure maple syrup.
Notes
- These pancakes are naturally gluten-free and free from refined sugar.
- For added protein, you can blend in a tablespoon of nut butter or a scoop of protein powder into the batter.
- Use ripe bananas for the best natural sweetness and texture.
- Adjust cooking time depending on the thickness of your pancakes to ensure they cook through without burning.
