Banana Oatmeal Pancakes

Ingredients

• 1 medium Banana (Very ripe with brown spots; mashed in blender)
• 2 large Eggs (Room temperature)
• 2 tablespoons Olive Oil (Mild‑flavored; can use any neutral oil)
• 2 tablespoons Maple Syrup (Pure maple syrup for natural sweetness)
• 1/4 cup Water (Room temperature)
• 1.5 cups Old‑Fashioned Rolled Oats (Can use quick‑cooking oats for a smoother texture)
• 2 teaspoons Baking Powder (Gluten‑free)
• 1/4 teaspoon Salt (Fine sea salt)

Instructions

1. Gather and Prepare Ingredients

   Peel the ripe banana and set all measured ingredients within arm’s reach.

   Time: PT2M

2. Blend the Batter

   Add the banana, eggs, olive oil, maple syrup, water, rolled oats, baking powder, and salt to the blender. Blend on high until the mixture is completely smooth.

   Time: PT3M

3. Rest the Batter (Optional)

   Let the blended batter sit for about 1 minute so the oats can absorb liquid and the texture becomes uniform.

   Time: PT1M

4. Preheat the Skillet

   Place the 10‑inch cast iron skillet over medium heat. When a drop of water sizzles instantly on the surface, the pan is ready.

   Time: PT3M

5. Grease the Skillet

   Lightly coat the hot skillet with cooking spray or a small pat of butter.

   Time: PT30S

6. Cook the First Batch

   Pour 1/4 cup of batter into the center of the skillet. Cook for about 2 minutes until bubbles appear on the surface, then flip and cook another 1‑2 minutes until golden.

   Time: PT4M

   Temperature: medium heat

7. Cook Remaining Pancakes

   Repeat the pouring, bubbling, and flipping process with the remaining batter, adjusting the heat as needed to avoid over‑browning.

   Time: PT8M

   Temperature: medium heat

8. Serve or Store

   Serve the pancakes warm with extra maple syrup, fruit, or yogurt. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

19g

Carbohydrates

143g

Fat

38g

Fiber

15g