Jacqueline Casey 
This breakfast takes less than 20 minutes, which makes it perfect for a quick weekday breakfast. Bonus, there are usually a few leftovers to heat up for a 2nd breakfast within the week. I like using super-ripe, borderline “these need to be used today or I have to throw them out” bananas which makes the pancakes sweet even without adding any sugar.
Options, Substitutions and Tips!
- The more ripe the bananas the better. This is a great way to use bananas that might be too bruised or mushy to eat.
- If using an Immersion Blender like I did, using a really big bowl helps with limiting splatter.
- Pure Vanilla Extract vs. Imitation Vanilla Extract. Because there are so few ingredients in this recipe, I recommend using pure vanilla extract and not imitation vanilla extract.
- There are so many topping combinations, my favorite combinations are; strawberries, blueberries and raspberries with maple syrup; walnuts and honey; pecans, extra sliced bananas and maple syrup; berries, greek yogurt and honey; pineapple and shredded coconut.
- Leftovers can be stored in the refrigerator and used within 4 days. I have never personally frozen these since they are so quick to make, but there should be no reason these would not freeze well in a sealed plastic bag or container and be good for up to 3 months.
Banana-Oat Pancakes
This is a quick and healthy breakfast using Rolled Oats and no sugar. Top with honey, maple syrup, berries or nuts for a satisfying and filling breakfast.
- Immersion Blender, Blender or Food Processor
- 1 ½ cup Rolled Oats/Old Fashion Oats
- 1 cup Milk (I used 2% Milk, but any Milk will work)
- 2 Bananas
- 2 tsp Pure Vanilla Extract
- 1 tsp Cinnamon
- ½ cup All Purpose Flour
Combine Oats and Milk either in large bowl (If using an Immersion Blender), or Blender/Food Processer and let rest for a few minutes (the longer it rests, the more the oats with absorb the milk and make a thicker pancake).
Mix until Oats and Milk are combined.
Add Egg, Bananas, Vanilla Extract and Cinnamon. Blend again until all are combined.
Add Flour and blend for the last time. *If your batter seems a bit thin, add another TBSP of Flour and blend again.
Using either a griddle or non-stick pan ladle batter and cook on medium for about 3-4 minutes until you see bubbles forming. *Optional add a pat of butter or oil to griddle/pan prior to adding pancakes which will give you a nice browning color to your pancakes.
Flip Pancakes and cook for another 1-2 minutes.
Transfer to plate serve warm and with choice of toppings.
