By Nathan Haskins
In a blender or food processor, combine the ripe banana, rolled oats, egg, milk, baking powder, and salt. Blend until the mixture is smooth and well combined.
Heat a non-stick skillet over medium heat and lightly grease it with some of the vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet, forming a pancake. Allow it to cook for about 2-3 minutes, or until bubbles form on the surface.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat this process with the remaining batter, adding more oil as needed.
Meanwhile, in a small saucepan over low heat, gently warm the mixed berries for about 2-3 minutes until they start to release their juices but not too mushy.
Serve the pancakes warm, topped with the heated berries and drizzled with maple syrup.
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This Breakfast Brunch Pancakes recipe is ready in 20 minutes and features ripe banana, rolled oats, egg and other delicious ingredients. Contains 320 calories total.
In a blender or food processor, combine the ripe banana, rolled oats, egg, milk, baking powder, and salt. Blend until the mixture is smooth and well combined.
Heat a non-stick skillet over medium heat and lightly grease it with some of the vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet, forming a pancake. Allow it to cook for about 2-3 minutes, or until bubbles form on the surface.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat this process with the remaining batter, adding more oil as needed.
Meanwhile, in a small saucepan over low heat, gently warm the mixed berries for about 2-3 minutes until they start to release their juices but not too mushy.
Serve the pancakes warm, topped with the heated berries and drizzled with maple syrup.
Calories per Serving: 320
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