If you love breakfast as much as I do, then you will know that often times it can be tricky to find a healthy alternative to a few classic favorites. I recently tried out a healthy pancake recipe with banana and oats. Let me tell you, it did not disappoint!
There is definitely some trial and error when it comes to making sure the pancakes don’t get too brown on the top or burnt. This recipe creates roughly 9 pancakes. The first batch came out looking as expected, the second batch got a little burnt on the top, and the third patch was the third times a charm.
Want to know the trick of making sure the second batch comes out looking decent? Before each pour, add a tiny bit of butter and then pour the batter. Do this for each pancake since the pan is already hot as butter tends to melt pretty quickly and evaporates.
The other trick, don’t have the heat on too high. I had to just adjust the heat between 6-8 so as the pancakes can cook thoroughly, and brown just enough at the top. Don’t feel bummed if you don’t get it right the first time because all 3 batches were eatable and so delicious!
One more thing, these also makes a great snack! They’re delicious to snack on cold and also reheat the next day if you have any left overs. This recipe is packed with protein and you can also substitute regular flour and oats to gluten free.
I topped these pancakes with blueberries, but you can also mix in the blueberries within the batter or top off with any other favorite fruit toppings you prefer. If you try out this recipe, do tag me or comment below if you liked it!
Ingredients —-
- 3 eggs
- 2 bananas
- 1 cup of oats (or gluten free oats)
- 1 cup of milk
- 3 Tablespoons of flour (or gluten free flour)
- Dash of Olive Oil (or teaspoon)
- Butter
- Blueberries
- Maple Syrup
Directions —-
In a bowl, add your eggs, bananas, oats, and milk. Grab a fork and mashup the ingredients. Add the flour and mix. While mixing, add in a dash or teaspoon of olive oil.
Heat your pan and melt some butter. Depending how big your pan is, you can pour 3-4 pancakes on there. Heat 2-3 minutes per side or depending how you see them browning and cooking.
Serve hot, top with blueberries (or your favorite toppings) and finish with a little maple syrup and a cup of tea.
“Pancakes are just like life: they have both nice and rough sides.”
If you enjoyed this healthy pancake recipe with banana and oats, be sure to check out the food section within my blog for other recipes & restaurant recommendations!