Healthy Banana Pancakes

Got some old bananas? Turn them into an amazing breakfast with these banana oat pancakes. They taste like a treat but they're actually good for you. Using just three main ingredients, these pancakes hit that sweet spot between yummy and filling that'll keep your stomach happy till lunch.

I came up with this one day when cleaning out my kitchen and spotted some browning bananas about to go bad. What started as just trying to save food has turned into our family's must-have Sunday breakfast, with my children asking for these pancakes every weekend.

Ingredients

• Spotty bananas: More spots mean sweeter pancakes and easier mixing
• Eggs: They hold everything together and add protein to keep you full
• Oats: Regular rolled oats give the best bite, but quick oats can work too
• Extra add-ins: Try a splash of vanilla for flavor, cinnamon for spice, or throw in some berries, chopped nuts, or chocolate bits for fun

Step-by-Step Instructions

Get your pan ready:

Warm up your skillet on low to medium-low. Getting the right heat matters a lot. Too hot and you'll burn the outside while the inside stays raw, too cool and you'll end up with soggy pancakes.

Mix everything up:

Throw peeled bananas, eggs, and oats into a blender. Blend on low just until smooth. Don't overdo it or your pancakes might get tough. You want the mix thicker than regular pancake batter but still able to pour.

Oil your pan:

Put a tiny bit of cooking spray, oil, or butter on your hot pan. Use just enough to stop sticking without making greasy pancakes.

Add the batter:

Use a 1/4 cup to scoop about 1/6 of your batter for each pancake. Keep them small, around 3-4 inches across, so they're easier to flip.

Cook until bubbly:

Let pancakes cook without touching for 2-3 minutes until you see bubbles on top and firm edges. This is a good time to push any extras like berries into the cooking pancake.

Flip and finish:

Gently flip each pancake with a thin spatula and cook another 2 minutes until golden. The second side usually cooks faster than the first.

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Bananas really make this recipe work. I've tried lots of different versions over time, but I always come back to using those perfectly spotty bananas with brown dots all over the peel. They bring just the right sweetness so you don't need to add any sugar at all.

Storage Tips

These pancakes keep well in the fridge for quick morning meals during the week. Put them in a sealed container with parchment paper between layers so they don't stick together. They'll stay good for up to 3 days. When you want to eat them, pop them in the toaster to warm up. This works way better than using a microwave for keeping their texture.

Troubleshooting Tips

Can't flip your pancakes without making a mess? They probably need more time on the first side. Wait for dry edges and bubbles on top. If your pancakes are coming out too thick, add a spoon of milk to thin the mix. Too runny? Toss in another spoon of oats and let everything sit for 5 minutes to thicken up.

Serving Suggestions

Maple syrup works great, but there are lots of other tasty toppings that go well with the banana flavor. Try spreading some almond or peanut butter on top for extra protein, or a spoonful of Greek yogurt with a drizzle of honey. Fresh berries with a light sprinkle of powdered sugar looks pretty too. For a special breakfast, add a few dark chocolate chips while the pancakes are still hot so they get all melty.

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Next time your bananas go brown, don't throw them away. Make these pancakes instead. They'll soon become a family favorite!

Frequently Asked Questions

→ Can I leave the oats unblended?

You can, but expect a chunkier texture. If you want the batter smoother, blend the oats first.

→ What extras can I mix in?

Add things like cinnamon, fresh berries, vanilla, nuts, or chocolate chips for extra flavor. Customize it to your liking!

→ Are these pancakes both dairy-free and gluten-free?

Absolutely! If certified gluten-free oats are used, these pancakes work for both gluten-free and dairy-free diets.

→ Why do my pancakes stick to the pan?

It’s important to preheat and grease the pan thoroughly. Use something like butter, oil, or a spray to avoid sticking.

→ How do I save pancakes for later?

Let them cool down, then pop them into a sealed container and store in the fridge for up to 3 days. Reheat in a toaster or microwave when ready to eat.