Welcome to the heart of my kitchen, where simple ingredients come together to create magic on a plate. Today, we’re diving into the world of wholesome goodness with my Easy Oat Banana Pancakes. These delectable delights are not only a treat for your taste buds but also a nutritious way to kickstart your day. Let’s embark on this culinary journey together!
There you have it – a quick and easy recipe for Oat Banana Pancakes that’s bound to become a breakfast favorite. Packed with the wholesome goodness of oats, the natural sweetness of banana, and the warmth of cardamom and cinnamon, these pancakes are a celebration of simple, nourishing ingredients. Give them a try, and let the flavors speak for themselves.
Happy cooking & I wish you good luck!
PrintHealthy Breakfast Pancakes
Indulge in a breakfast sensation with my Easy Oat Banana Pancakes! This wholesome recipe combines the heartiness of rolled oats, the natural sweetness of ripe banana, and a touch of aromatic cardamom and cinnamon. Quick to make and bursting with flavor, these pancakes are a delightful canvas for your favorite toppings. Elevate your mornings with a plateful of nourishing goodness. Happy cooking!
- Yield: 1 1x
- Category: Pancxakes
- Diet: Gluten Free
Ingredients
20g Rolled oats
1 Egg
1 Banana
1/2 tsp Cardamom
2 tsp Cinnamon
2 tsp Baking powder
Instructions
Ingredients:
- 20g Rolled Oats
- 1 Egg
- 1 Banana
- 1/2 tsp Cardamom
- 2 tsp Cinnamon
- 2 tsp Baking Powder
Instructions:
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Blend the Oats: In a blender, pulse the rolled oats until they form a coarse flour-like consistency. This will give your pancakes a hearty texture.
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Mash the Banana: In a mixing bowl, mash the ripe banana until smooth. Bananas not only add sweetness but also contribute to the moistness of the pancakes.
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Combine the Ingredients: Add the oat flour, egg, cardamom, cinnamon, and baking powder to the mashed banana. Mix everything together until well combined. This is where the magic begins, as the aroma of cardamom and cinnamon fills the air.
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Heat the Griddle or Pan: Preheat a griddle or non-stick pan over medium heat. If needed, lightly grease the surface with a small amount of oil or cooking spray.
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Cooking the Pancakes: Pour a spoon of batter onto the hot griddle (four in total), forming small circles. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used.
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Serve and Enjoy: Stack your pancakes high and serve them with your favourite toppings. Whether it’s a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of fresh berries, these pancakes are a canvas for your creativity. For these I like to use vanilla skyr, with blueberries.
Notes
Eat & Enjoy!