Ingredients
Scale
1 ripe banana
½ cup rolled oats
⅓ cup almond milk (or other plant-based milk)
Optional: pinch of cinnamon
Optional: drop of vanilla extract
Optional: pinch of salt
Instructions
1. Add banana, oats, and almond milk to a blender.
2. Blend until smooth and creamy.
3. Let the batter rest for 5 minutes to thicken.
4. Heat a non-stick pan over medium heat.
5. Pour small circles of batter onto the pan.
6. Cook each side for 2–3 minutes until golden brown.
7. Serve warm with desired toppings.
Notes
Use a very ripe banana for maximum sweetness and binding.
Quick oats can be used for smoother texture without blending.
Store leftovers in the fridge for up to 3 days or freeze individually.
Great for toddlers, meal prep, and vegan diets.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 pancakes
- Calories: 140
- Sugar: 6g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg