Avena Banana Pancakes

local_grocery_store Ingredients

• 1 cup Rolled oats, blended into flour
• 2 Ripe bananas, mashed
• 1 Egg, lightly beaten
• 1 cup Milk
• 1/2 teaspoon Cinnamon
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• as needed Cooking spray or butter, for greasing the pan
• for serving Maple syrup
• for serving Fresh berries

restaurant_menu Method

1. 1.In a blender, blend the rolled oats into a fine flour-like consistency.
2. 2.In a large bowl, combine the oat flour, mashed bananas, beaten egg, milk, cinnamon, vanilla extract, baking powder, and salt. Mix well until smooth.
3. 3.Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
4. 4.Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. 5.Repeat with the remaining batter, adding more cooking spray or butter as needed.
6. 6.Serve the pancakes warm with maple syrup and fresh berries.
7. 7.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, add a sprinkle of nutmeg or a dash of almond extract to the batter.
• chevron_rightTo make the pancakes gluten-free, use certified gluten-free oats.
• chevron_rightIf you prefer a sweeter pancake, you can add a tablespoon of honey or maple syrup to the batter.
• chevron_rightServe the pancakes with your favorite toppings such as sliced bananas, chopped nuts, or a dollop of Greek yogurt.
• chevron_rightLeftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in the toaster or microwave before serving.