I recently found an AMAZING, quick, easy, AND budget friendly breakfast idea perfect for those busy mornings when you need a yummy bite of energy! Best of all, it’s delicious and healthy (the magic combo)! These banana pancakes are guaranteed to leave you feeling filled, light, and excited to start your day. 😊
I have been skipping breakfast a lot because of my busy schedule and tend to wait till lunch to eat. ☹ I realized I was starting my days zapped out of energy and worse, hangry. While I love to eat, I am not a huge fan of cooking so trust me, this recipe is lazy cook proof and dare I say it…kind of fun to make!
Healthy Banana Pancakes
The recipe is from Mercedes Sandoval’s Healthy Banana Pancakes. I added some notes and tips based on my experience to help you with yours.
20 – 30 minutes (prep and cook time total)
Ingredients (4 servings):
- 2 ripe bananas (the riper they are, the easier/faster it is to mix)
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup quick-cook oats
- 1 teaspoon cinnamon
*If you are attempting it for the first time, I HIGHLY recommend you make enough for all 4 servings as listed. If you aren’t a professional pancake flipper, some of your early victims pancakes may end up mangled or burnt…not that I’m speaking from experience or anything.
1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
*Note: You can mash this with a mixer but if you don’t have one, a regular whisk works fine (I made mine with this).
*TIP: I let my batter sit for an additional two minutes before pouring it out on the skillet to let the dough hold together and make it easier to flip. Don’t let it sit too long because the dough will lose moisture and taste a bit dry.
2. Heat a skillet to medium and add in a scoop of the pancake batter*. Smooth out to form an even layer. Cook for about 2-3 minutes or until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
*TIP: Add oil or butter to the pan first to prevent your pancakes from sticking to the pan. You can use an ice cream scoop or a ladle to make it easier to pour the pancake batter.
**Note: I know the recipe says to cook the pancakes for 2-3 minutes on one side initially but depending on how much heat you’re using and how thick your pancake is, the cook time can vary. I recommend using a spatula to lift the pancake slightly to check how cooked the pancake is underneath before flipping. Ultimately, once you start seeing bubbles, it’s a good time to flip.
3. Garnish your pancakes with your favorite toppings! I used what I already had in the fridge (grapes, strawberries, and kiwis).
4. Enjoy! Feel free to add a bit of honey on the side for added sweetness. I didn’t because the pancakes were already sweet enough as is for me.
The original recipe is from Mercedes Sandoval’s Healthy Banana Pancakes.
I hope you found this recipe helpful and as enjoyable as it was for me! 😊 If you tried this recipe, let me know in the comments below on how it went! I love that this recipe is so quick, easy, and healthy! If you would like to see more posts like this, leave a like and let me know in the comments what other types of posts you would like to see!
~Until next time