Banana Oat Pancakes

Why you'll love this recipe

Just three base ingredients and no flour needed. These pancakes are naturally sweetened by ripe bananas and have a lovely soft texture. Add protein powder for extra gains.

Ingredients

• 2 ripe bananas
• 60g rolled oats
• 2 large eggs
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions

1. Blend ingredients: Add bananas, oats, eggs, cinnamon, vanilla, and salt to a blender. Blend until smooth.

2. Rest the batter: Let sit for 5 minutes to thicken.

3. Heat pan: Heat a non-stick pan over medium heat. Add a small amount of coconut oil.

4. Cook pancakes: Pour about 3 tablespoons of batter per pancake. Cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more.

5. Serve: Top with fresh berries, Greek yoghurt, or a drizzle of honey.

Tips for success

• Use ripe bananas: Brown spots mean sweeter pancakes.
• Keep pancakes small: Easier to flip without breaking.
• Medium heat: Too hot and they burn; too low and they won't set.

Variations

• Protein boost: Add 30g protein powder to the batter.
• Chocolate chip: Fold in dark chocolate chips.
• Blueberry: Add fresh blueberries to the batter.

Storage

Refrigerate for up to 3 days. Reheat in toaster or microwave. Can be frozen for up to 1 month.