By Sasha Gordanier
Place the rolled oats in a blender or food processor and blend until they resemble a flour-like consistency.
Add the banana, eggs, milk, baking powder, and salt to the blender with the oat flour. Blend until the mixture is smooth and well-combined.
Allow the batter to rest for about 5 minutes to thicken slightly.
Heat a non-stick skillet over medium heat and add the olive oil or butter, ensuring it evenly coats the pan.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown.
Repeat the process with the remaining batter, adding more oil or butter to the skillet as necessary.
Serve the pancakes warm, drizzled with pure maple syrup. Enjoy your delicious banana oat pancakes!
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This Breakfast Vegetarian Pancakes recipe is ready in 25 minutes and features Rolled oats, Ripe banana, Large eggs and other delicious ingredients. Contains 320 calories total.
Place the rolled oats in a blender or food processor and blend until they resemble a flour-like consistency.
Add the banana, eggs, milk, baking powder, and salt to the blender with the oat flour. Blend until the mixture is smooth and well-combined.
Allow the batter to rest for about 5 minutes to thicken slightly.
Heat a non-stick skillet over medium heat and add the olive oil or butter, ensuring it evenly coats the pan.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown.
Repeat the process with the remaining batter, adding more oil or butter to the skillet as necessary.
Serve the pancakes warm, drizzled with pure maple syrup. Enjoy your delicious banana oat pancakes!
Calories per Serving: 320
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