Fluffy, naturally sweet pancakes made with overripe bananas and rolled oats — a use-it-up breakfast that rescues spotty bananas from the trash. Ready in 25 minutes with no refined sugar.
Fluffy, naturally sweet pancakes made with overripe bananas and rolled oats — a use-it-up breakfast that rescues spotty bananas from the trash. Ready in 25 minutes with no refined sugar.
Calories
195
Protein
7g
Fat
5g
Carbs
28g
Mash the bananas in a large bowl until mostly smooth — a few small lumps are fine and add texture. Whisk in the eggs, milk, and vanilla until well combined.
Stir in the rolled oats, baking powder, cinnamon, and salt until just combined. Let the batter rest for 5 minutes so the oats soften and the batter thickens slightly.
Heat a large nonstick skillet or griddle over medium heat. Add a small knob of butter or a drizzle of oil and swirl to coat the surface.
Scoop 1/4-cup portions of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles appear across the surface and the edges look matte and set, 2 to 3 minutes.
Flip and cook until the second side is golden brown and the center feels set rather than wet when lightly pressed, 1 to 2 minutes more.
Transfer to a plate and repeat with the remaining batter, adding more butter or oil to the griddle as needed. Serve warm with your favorite toppings.
Cooking Mode
Keep your screen awake with step-by-step guidance.
Ran out of butter? From coconut oil to applesauce, here are the best butter substitutes for baking, cooking, and spreading.
Out of eggs mid-bake? From flax eggs to yogurt, here are the best egg substitutes for cakes, cookies, muffins, and pancakes — and when to use each.
Turn eggs into fast, cheap meals: crispy fried eggs on toast, a veggie frittata, shakshuka, egg fried rice, or classic egg salad.
More inspirations from your digital sous-chef.
