Banana Oat Pancakes with Fresh Fruit
15min
15min
5
385
Chef's Note
For extra fluffy pancakes, let the batter rest for up to 10 minutes instead of just 5. This allows the oats to fully absorb the liquid and the baking powder to activate. If the batter becomes too thick after resting, simply add a splash more milk to reach your desired consistency.
Tags
Ingredients
3 medium ripe bananas
3 large eggs
2 cups rolled oats
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons honey
2 tablespoons coconut oil
1 cup strawberries
1 cup blueberries
2 medium kiwi
1/2 cup Greek yogurt
1/4 cup maple syrup
Instructions
- 1
Place 2 cups of rolled oats in a blender and pulse until they reach a flour-like consistency.
- 2
Add 3 ripe bananas, 3 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 2 tablespoons honey to the blender. Blend until smooth, about 30-45 seconds.
- 3
Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid.
- 4
While the batter rests, wash and slice 1 cup of strawberries, rinse 1 cup of blueberries, and peel and slice 2 kiwis. Arrange the fruit on a serving plate.
- 5
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil (about 1/2 tablespoon) to coat the surface.
- 6
Pour 1/4 cup of batter for each pancake onto the heated surface. Cook until bubbles form on the surface, about 2-3 minutes.
- 7
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- 8
Repeat with the remaining batter, adding more coconut oil to the pan as needed.
- 9
Serve the pancakes warm, topped with fresh fruit, a dollop of Greek yogurt, and a drizzle of maple syrup.
Nutrition Information (per serving)
385
12g
62g
11g
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