– 2 ripe bananas – 1 cup rolled oats – 2 eggs – 1/2 cup milk (any kind) – 1 tsp cinnamon – 1/2 tsp baking powder – 1 tsp vanilla extract (optional) – A pinch of salt – Oil or butter for cooking
Instructions: Mash the ripe bananas in a mixing bowl until smooth and lump-free. This will act as the sweet base and natural binder for your pancake batter.
Add eggs to the mashed bananas and whisk until well combined. Then pour in milk, vanilla extract, and stir until you get a smooth, wet mixture.
Add oats, cinnamon, baking powder, and a pinch of salt. Mix well. Let the batter rest for 5 minutes so the oats can soften and absorb liquid.
Heat a nonstick pan or griddle over medium heat and lightly grease it with oil or butter. Scoop 1/4 cup batter per pancake onto the heated surface.
Cook pancakes for 2–3 minutes until bubbles form on top and edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
Transfer cooked pancakes to a plate and repeat with remaining batter. You can keep them warm in the oven at low temperature if making a big batch.
Serve warm with your favorite toppings like honey, Greek yogurt, berries, or nut butter. These healthy pancakes are perfect for a nutritious breakfast!