Banana Oat Pancakes

Quick, easy, delicious, AND nutritious

I know this is in the breakfast category – which yes, pancakes are generally eaten for breakfast – but I am a strong believer in breakfast for all meals of the day. I love breakfast. These banana oat pancakes were one of my staples in college. You know how people always joke that poor college students survive on ramen? Well, this was my ramen. I always had the ingredients on hand to make these delicious pancakes, and they are so much more nutritious than a bag of ramen.

What you’ll need…

1 Ripe Banana
2-3 Eggs (see note)
⅓ Cup Oats
Pinch salt, cinnamon, and vanilla
Peanut Butter, Honey, and Chia seeds to top

Get Cooking…

You can really alter this recipe to fit your needs and cravings, so use this version as a starting point! Start by mashing up one ripe banana.

Crack in 2-3 eggs depending on the size you buy, and mix the eggs and mashed banana together to make a uniform mixture.

Add in about ⅓ cup quick oats – you can use old fashioned oats, but you will want to let the mixture sit a little longer while the oats soften.

Lastly, season with a little salt, cinnamon, and vanilla. Mix everything together, and set aside.

Heat up a greased skillet over medium heat.

When hot, use the ⅓ cup measure you used for the oats to ladle the batter in even droplets onto your skillet. When golden brown on one side, flip over gently. These pancakes are fragile due to their lack of flour, so creating small pancakes is the key to getting them to flip in one piece.

When the pancakes are cooked, I like to top with a lather of peanut butter, a drizzle of honey, and a sprinkle of chia seed. Yum!