Step 1: Prepare the Batter
- Mash Bananas: In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Mix Ingredients: Add the eggs, rolled oats, baking powder, cinnamon (if using), salt, and vanilla extract to the mashed bananas. Stir until everything is well combined. If you’re adding chocolate chips or nuts, fold them in gently.
Step 2: Heat the Skillet
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of oil.
Step 3: Cook the Pancakes
- Pour Batter: Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
- Flip: Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
- Keep Warm: Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
Step 4: Serve
- Serve Warm: Serve the pancakes warm with your favorite toppings, such as maple syrup, honey, fresh fruit, or a dollop of yogurt.
Tips for Perfect Flourless Pancakes
- Ripe Bananas: Use very ripe bananas for the best flavor and natural sweetness.
- Adjust Consistency: If the batter is too thick, you can add a splash of milk (dairy or non-dairy) to reach your desired consistency.
- Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat in the toaster or skillet before serving.
Conclusion
These Flourless Oatmeal Banana Breakfast Pancakes are not only simple to make but also nutritious and delicious. They’re a fantastic way to enjoy a guilt-free breakfast that’s both filling and satisfying. Enjoy these pancakes as part of a balanced breakfast or as a quick snack throughout the day!
Happy Cooking!