Banana Pancakes

Nutrition per serving

429

Calories

11g

Protein

96g

Carbs

2g

Fat

Fiber 10g · Sugar 39g · Sodium 4mg

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup rolled oats
• 1/2 cup sugar
• 1 overripe banana
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• butter

Steps

1. 1Blend the oats in a blender or food processor until they form a fine flour, then whisk them together with the whole wheat pastry flour, sugar, cinnamon and nutmeg in a large bowl.
2. 2Mash the overripe banana in a separate bowl until smooth, then stir in the vanilla extract and about 1 cup of water until the mixture is thin and pourable.
3. 3Pour the wet mixture into the dry ingredients and stir just until combined, leaving a few small lumps. Let the batter rest for 5 minutes while the pan heats.
4. 4Melt a little butter in a nonstick skillet over medium heat. Pour about 1/4 cup of batter per pancake and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
5. 5Flip the pancakes and cook another 1 to 2 minutes until golden underneath and cooked through. Add more butter to the pan as needed and repeat with the remaining batter.

Steps written by Custrd AI from this recipe’s ingredient list.