Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 (makes 6–8 small pancakes)
Ingredients
- 1 ripe banana
- 2 eggs
- ¼ cup all-purpose flour
- ¼ cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract (optional)
- Pinch of cinnamon (optional)
- Butter or oil, for cooking
Directions
- Mash the banana in a medium bowl until mostly smooth.
- Add the eggs, all-purpose flour, oat flour, baking powder, vanilla extract, and cinnamon. Stir until well combined.
- Heat a little butter or oil in a non-stick pan over medium-low heat.
- Spoon small portions of batter into the pan, leaving a little space between each pancake.
- Cook for about 1–2 minutes, or until the edges begin to set and small bubbles appear on the surface.
- Gently flip the pancakes and cook for another 1–2 minutes, until golden and cooked through.
- Serve warm with fresh banana slices, berries, yogurt, or a small drizzle of maple syrup.
Serving & Storage
Serve the pancakes warm with fresh banana slices, berries, yogurt, or a small drizzle of maple syrup.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before storing.
Reheating
Microwave: Place the pancakes on a microwave-safe plate and heat for about 20–30 seconds, or until warm.
Pan: Warm the pancakes in a non-stick pan over low heat for 1–2 minutes on each side.
Tip: Reheat only what you plan to eat so the remaining pancakes stay fresh.