My husband loves pancakes. I mean, when we go out for breakfast or brunch, we will each order our respective meals and he’ll almost always get an extra order of pancakes for “the table…” But, even more than he likes pancakes, he likes staying fit, so he constantly has the internal struggle whether to have them or not. Luckily, these pancakes are the perfect compromise for a lighter, healthier pancake. But living in New Hampshire, with a lot of local maple syrup around us certainly doesn’t help the situation… we always cover them in syrup!
3-Ingredient Banana Oatmeal Pancake
Yield 2 servings
A healthy protein pancake with no flour.
- 1 teaspoon coconut oil
- 4 tablespoons oatmeal (I use steel cut oats, but old-fashioned are fine too!)
- 2 ripe bananas (the riper, the better)
- 2 large eggs
- Toast the oats in a small pan with the coconut oil over medium heat (for about 3-5 minutes). It adds a nice, nutty flavor to the oatmeal. This step is optional, so if you're in a rush, feel free to skip it; however, if you have time, it totally enhances the flavor of your oatmeal. Keep in mind that this is handy for any time you use oats!
- Put the banana, egg, and oats in a blender and blend on low to medium-low) until smooth. If you'd prefer, you can just mush the banana and mix by hand it together by hand.
- Heat a non-stick skillet over medium-low heat.
- Pour the batter to make 4-6 pancakes, depending on preferred size.
- If you'd like to add any additional topping, like nuts or chocolate chips, add it not.
- Cook for about 3-4 minutes each side, until golden brown.
- Smother with syrup and enjoy!