Have you ever reached the end of the week and realized you have those dark spotted bananas staring back at you? You know that feeling of Ooooof lol.
My mind immediately goes to banana bread and as much as I love banana bread, sometimes I like to mix it up. But what can you whip up with just a handful of pantry items? Knowing bananas are a great egg substitute especially in sweet baked goods. They also add moistness along with sweetness. Thinking of all the food combos I love with bananas from peanut butter banana sandwich, banana chocolate chip muffins to banana topped breakfast foods like pancakes.
The idea then hit me. Why not put the bananas into the pancake batter?!?! They would add to the sweetness but also replace the eggs (which I was currently missing in the fridge lol). A two for one deal!
I personally love these pancakes over regular pancakes. It’s like a beautiful hybrid of banana bread and pancakes in one ? plus easy clean up! Simply stick all the ingredients in a blender (wet ingredients first), blend (or mash/stir if no blender), pour, flip, serve. Doesn’t get easier than that. Plus they freeze and reheat beautifully in the oven!
Flavor additions:
- Add a splash of vanilla bean paste instead of extract (my favorite addition)
- If you like a sweeter pancake add a tablespoon of sugar, honey, or maple syrup
- Add additional spices like cinnamon, nutmeg, cardamom, cloves etc to fit your flavor profile
- Add blueberries on top of the pancakes after they go for first side browning
- Add chocolate chips to the batter
- Change the flour for spelt flour for a sweeter nuttier pancake
- Add a tablespoons or two of cocoa powder to the batter for chocolate version (reduce flour accordingly)
Toppings:
- Top with additional bananas (roasted in a pan with butter and sugar can amp the banana flavor up more)
- Toasted pecans or walnuts are a delicious topping with a heavy dose of maple syrup and whip cream
- Homemade berry sauce using a combo of strawberries and raspberries with sweetener of choice (honey, agave, maple syrup)
- Chocolate syrup or caramel sauce
I hope you all enjoy these delicious, healthy, yet simple recipe. Let me know what are your favorite pancake toppings below along with a rating. Stay tuned for pumpkin pancakes. This recipe was adapted from the Conscious Plant Kitchen.
15 Minute One Bowl Naturally Sweetened Oat Banana Pancakes
A yummy and healthy breakfast naturally sweetened with bananas. Blend, pour, flip, and enjoy with a hefty helping of maple syrup.
Ingredients
Instructions
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In a blender add the wet ingredients: mashed bananas, milk, melted butter/oil, vanilla, and maple syrup, and process on high speed until smooth.
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Add the dry ingredients and blend for about a minute
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Let the batter sit while you heat a pancake griddle over medium heat.
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Add about a tsp to tablespoon oil depending on pan type. Cast iron may need more.
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Once hot, pour 1/4 cup of batter per pancake.
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Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes on the other side until golden brown.
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Repeat until all batter is used. You should get around 12-16 pancakes depending on the size.
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To keep warm stick in oven on baking tray at 200F.
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To freeze: Let cool for an hour on cooling rack then wrap individually with wax paper and place into a ziplock bag to free up to 4 months. Simply reheat in oven on wire wrack at 350F for 10-12 minutes flip halfway through.
Note
- Top with additional bananas (roasted in a pan with butter and sugar can amp the banana flavor up more)
- Toasted pecans or walnuts are a delicious topping with a heavy dose of maple syrup and whip cream
- Berry sauces like strawberries, raspberries, blueberries
- Chocolate syrup or caramel sauceÂ
