Description
These Banana Oat Egg Pancakes are a quick, nutritious breakfast made with just a few simple ingredients. Naturally sweetened with ripe bananas and lightly spiced with cinnamon, they are gluten-free and can be customized with a swirl of peanut or almond butter. Cooked gently on the stovetop, they are perfect for a healthy single serving in just 10 minutes.
Ingredients
Dry Ingredients
- 1/4 cup gluten-free oats
- Pinch of salt
- Pinch of cinnamon
Wet Ingredients
- 1 ripe banana
- 2 eggs
- 1 spoonful peanut butter or almond butter (optional)
- Coconut oil or butter for cooking
Instructions
- Prepare the batter: Mash the ripe banana thoroughly using a fork in a medium bowl. Whisk in the eggs, gluten-free oats, pinch of salt, and cinnamon until the batter is smooth and well combined. If using, add the peanut or almond butter and gently swirl it through the mixture.
- Heat the skillet: Place a non-stick skillet over medium-low heat and add about a tablespoon of coconut oil or butter. Allow it to melt and coat the surface evenly. Maintaining a moderate heat is important to cook the pancakes without burning.
- Cook the pancakes: Pour the batter into the skillet, forming one or two small pancakes. Cook for approximately 2 minutes on one side, until the edges are set and the surface looks cooked through. Then flip and cook the other side for an additional 30 seconds until lightly browned. You may add a few chocolate chips onto the pancakes before flipping if desired.
- Serve: Transfer the pancakes to a plate and serve warm with fresh banana slices and maple syrup for added sweetness. Enjoy your nutritious and delicious breakfast!
Notes
- Use ripe bananas for the best natural sweetness and easier mashing.
- Make sure the skillet is not too hot to avoid burning the pancakes.
- You can substitute almond butter for peanut butter or omit it entirely for a nut-free version.
- These pancakes can be doubled or tripled for more servings.
- Chocolate chips or fresh berries make excellent optional additions.
