Golden Cinnamon Banana Pancakes: The Secret to a Perfect Morning Treat
Description
Ever wondered how to turn ripe bananas into a quick, nutritious, and fluffy breakfast treat? These pancakes will blow your mind—in the best way.
Ingredients
Instructions
Mash the bananas in a medium bowl using a fork until smooth.
Add the egg, oats, cinnamon, salt, and vanilla. Whisk everything until well combined.
Stir in the baking powder last, mixing gently.
Heat a non-stick skillet over medium heat (around 350°F) and lightly grease with butter or coconut oil.
Use a spoon to drop small portions of the batter into the skillet, forming mini pancakes.
Cook for about 2 minutes per side, or until golden and firm.
Serve warm with your favorite toppings: honey, yogurt, or fresh fruit.
Equipment
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 3.5g6%
- Total Carbohydrate 18g6%
- Dietary Fiber 2.1g9%
- Sugars 7g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Frequently Asked Questions
Can I make these pancakes vegan?
Yes! Just replace the egg with an extra 1/2 mashed banana or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the flax mixture sit for 5 minutes before adding.
Can I use another type of flour instead of oats?
Absolutely. You can substitute quick oats with almond flour, whole wheat flour, or even all-purpose flour. The texture may change slightly, but it still works great.
How do I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or pop them in the toaster for a quick warm-up.
