Ingredients
Scale
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1 large ripe banana, mashed
- 1 large egg
- 3/4 cup milk of choice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coconut oil or butter (for cooking)
Instructions
- Add the rolled oats, chia seeds, mashed banana, egg, milk, baking powder, vanilla extract, and cinnamon to a high-speed blender. Blend on high for 30 to 45 seconds until the batter is completely smooth and creamy.
- Pour the batter into a bowl and let it rest for 5 minutes. This allows the oats and chia seeds to absorb the moisture, which thickens the batter and produces fluffier pancakes.
- Heat a large nonstick skillet or griddle over medium-low heat and grease it lightly with butter or coconut oil.
- Scoop 1/4 cup of batter per pancake onto the hot skillet. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
- Gently flip each pancake and cook the other side for 2 more minutes until golden brown. Serve hot, topped with fresh banana slices and a drizzle of maple syrup.
Notes
- Use a very ripe banana for the best natural sweetness. The riper the banana, the sweeter your pancakes will be.
- Do not skip the 5-minute rest. It makes the batter thicker and your pancakes fluffier.
- Cook on medium-low heat to avoid burning. These pancakes are denser than regular ones and need time to cook through.
- You can use any milk you prefer, including almond, oat, or dairy milk.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
- Reheat in a toaster or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Blending and Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg