So I’m calling this a three-ish ingredient recipe because you could probably get away with just the banana, eggs, and oats but I like to add a few more for more flavor and fluff. The vanilla and cinnamon compliment the banana so well and the baking powder helps add some extra “uhhmff” and fluff to the pancake! The flax also helps keep these guys together and provide some great nutrients like omega-3s, fiber, and lignans. You can learn more about the benefits of flaxseed here.
- 2 eggs
- 1 banana
- 1/3 c. of rolled oats
- 1 ½ tsp cinnamon
- 1 tsp flax meal
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- oil for pan
Optional toppings: banana slices, berries, nut butter, maple syrup
1. Place all ingredients (except for the oil) into a high speed blender. After all the ingredients are well combined, let the batter sit for a 3-5 minutes.
2. While the batter rests, heat up a nonstick pan on low-medium heat. Add a spray of olive or coconut oil and pour the batter in (about 3-4 tablespoons).
3. The pancakes will be ready to flip after a couple minutes- once you see bubbles forming on the surface of the batter you will know it is ready to flip! If you notice your flipped pancake is too dark, you can turn down the heat.
4. Recipe yields about 4-6 medium size pancakes. Top with your favorite fruits, nuts, peanut butters and maple syrup!
- A thin spatula works best for flipping the pancakes!
- These can also be stored in the fridge for 3 days or frozen, simply pop them in the microwave and enjoy!
- This is a relatively delicate pancake recipe so I do not recommend adding in mix-is into the batter but you can go all out with the toppings!