Sunday is brunch day! Switch up your usual flapjack stack with these flourless banana and oat pancakes- a healthier twist on America’s favorite breakfast food. These pancakes are as easy to make as regular pancakes and there’s tons of different toppings and combinations to choose from. I choose to put blueberries in mine but feel free to add peanut butter, bananas, strawberries, chocolate chips- anything you can think of!
- Preparation: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Ingredients: Makes 5-6 pancakes
- 3 Whole Bananas, mashed
- 2 Eggs
- 3/4 Cup Quick Oats
- 1/3 Cup Blueberries
- 1/2 Tablespoon Cinnamon
- 1 Teaspoon Vanilla Extract
Mash up the bananas into a bowl. (It works best if you use frozen bananas that have been defrosted in the microwave for 1 minute). Crack the eggs into the bowl and mix together. Add the vanilla extract, oats and blueberries and mix together well. You can use a whisk or potato masher if the banana pieces are hard to break up.
Heat up a medium or large skillet and use a measuring cup to scoop out the mix and create pancakes. Let the pancakes cook for 2-3 minutes on each side. To make them easier to flip, try spreading out the mix into thinner cakes.
Once the pancakes are cooked through, add any toppings and syrups you like! I added a scoop of vanilla greek yogurt and some fruit. Once you’ve completed your pancake creation, eat and enjoy!