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–+ servings
Banana Pancakes

Fluffy Banana Pancakes: Simple, Healthy, and Delicious!

Enjoy these healthy, protein-packed banana pancakes made with just three ingredients for a delightful breakfast.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 2 pancakes
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Mixture
  • 2 medium Ripe Bananas Mashed
  • 2 Eggs Whisked until pale
  • 1 cup Gluten-Free Oats Can substitute with regular oats
  • 1 pinch Salt Essential for flavor
  • 1 pinch Cinnamon Optional but recommended
  • 2 tablespoons Peanut Butter or Almond Butter Optional
For Cooking
  • 1 tablespoon Coconut Oil or Butter For cooking

Equipment

  • non-stick skillet
  • Mixing Bowl
  • fork
  • whisk
  • Spatula

Method
 

Steps
  1. Mash the ripe banana in a mixing bowl until smooth.
  2. Combine eggs, gluten-free oats, salt, and cinnamon into the mashed banana and whisk until smooth.
  3. Optionally, stir in peanut or almond butter for creaminess.
  4. Heat a non-stick skillet over medium-low heat and add coconut oil or butter.
  5. Pour batter onto the skillet and cook for about 2 minutes until bubbles form.
  6. Flip pancakes and cook for another 30 seconds to 1 minute until golden brown.
  7. Serve pancakes warm topped with sliced bananas, berries, or maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 120mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Leftover pancakes can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.

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