Ripe banana sweetens these small pancakes, while blended oats give them a soft, hearty texture. They are a good way to use one spotty banana. Keep the pancakes modest in size so they are easy to flip.
Serves 2 • Prep: 10 minutes • Cook: 12 minutes
Ingredients
- 1 cup (90 g) rolled oats
- 1 large ripe banana
- 2 eggs
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- Pinch of salt
- 1–2 teaspoons neutral oil, for the skillet
- Yogurt or fruit, optional, for serving
Instructions
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