Healthy Banana Pancakes
Easy and delicious pancakes that are made in a blender and ready in less than 20 minutes. These Healthy Banana Pancakes are made from the best ingredients and will totally become a household favorite!
Prep Time5 minutes mins
Cook Time12 minutes mins
Servings: 4 Servings
Author: Maggie @ Cupcakes and Sarcasm
Pancake Batter
- 2 Ripe Bananas
- 2 Cups Oats
- 2/3 Cup Milk (any kind)
- 2 Tbsp Honey
- 2 Large Eggs
- 1 Tbsp Pure Vanilla Extract
- 1 Tsp Ground Cinnamon
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
Other
- Ghee (or Unsalted Butter), for cooking the pancakes
- Pancake Add-ins: blueberries, chocolate chips, etc
- Maple Syrup, for serving
Add all of the Pancake Batter ingredients to a blender. Blend on high for a few minutes until the batter is smooth.
Melt 1 tbsp of ghee (or unsalted butter) in a large non-stick skillet over medium-high heat. Cook 2-3 pancakes per batch, using a 1/4 cup scoop to measure out the batter.
Add blueberries or chocolate chips (if using) immediately to the batter after pouring into the skillet. Cook 2 minutes on the first side. They will not bubble as much as traditional pancakes. You will know that they’re ready to flip when the sides have set.
Carefully flip the pancakes. Cook another 1-2 minutes on the second side until the pancakes are golden and no longer doughy. Remove to a plate, adding another tbsp of ghee (or butter) for the next batch.
Continue until all of the batter has been cooked. There should be enough batter for 8-10 pancakes.
If there are any leftover pancakes, they can be stored in a plastic bag in the refrigerator for 2-3 days. The pancakes also freeze really well and can be store in an air-tight freezer bag for up to one month. To reheat: cover with a paper towel and heat in the microwave until warm. Enjoy!