These pancakes are a quick fix for those days you’re craving light and fluffy pancakes, but just don’t have the time to make them or want a healthier alternative. It’s also a perfect way to use up old bananas when banana bread or a smoothie just aren’t an option. I personally love the combo of banana and peanut butter with the addition of chocolate on those special mornings, but any kind of flavor combination would work well. Swirling in some strawberry or raspberry preserves is a nice option for those PB&J lovers out there. These banana pancakes are simple, quick, and a blank slate with room for tons of creativity for whatever your little heart desires. If you do make them I wanna see your take on these, so please upload a picture on Instagram and tag me, @bakingwithbri so I can see your creation! I hope you love them as much as I do!
Happy and healthy eating,
- 4 pancakes
- 1 very ripe banana
- ¼ cup rolled oats
- 1 large egg
- 1 tbsp powdered peanut butter
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp vanilla
- 1 tbsp chocolate chips, optional
- In a small bowl mash the overripe banana until it reaches a smooth, applesauce like consistency.
- Add in the rest of the ingredients and whisk until well combined.
- Heat up a large skillet over medium heat and spray with nonstick cooking spray. Drop no more than ¼ cup of batter per pancake. The smaller they are the easier it is to flip. This is the time to sprinkle in a few chocolate chips if using.
- Let the pancakes cook until little bubbles form in the middle and its golden brown on the edges, about 4 minutes. Then flip to finish cooking on the other side, about 2 minutes. Top with more chocolate chips, a drizzle of peanut butter or honey, or some fresh fruit and enjoy!