Combine all dry ingredients (gluten-free rolled oats, baking powder, cinnamon, and salt) in a mixing bowl. Whisk together to ensure everything is well combined.
In a separate bowl, mash the ripe banana until smooth. Add the milk, egg, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
(Optional) For a smoother batter, you can blend all ingredients in a blender until smooth. This is especially helpful if you prefer a finer texture.
Heat a lightly oiled griddle or large frying pan over medium heat. You can use butter or oil to grease the surface.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
Serve immediately with your favorite toppings. Fresh fruit, maple syrup, nuts, and chocolate chips are all great options.
For a vegan option, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes).
If the batter is too thick, add a little more milk until you reach your desired consistency.
Store leftover pancakes in the refrigerator for up to 3 days. Reheat in a microwave or toaster oven.
You can add other spices like nutmeg or cardamom for different flavor variations.
Consider adding blueberries, chocolate chips, or chopped nuts directly into the batter before cooking
• Breakfast (American)
• Approximately 220 calories
• 10-15 minutes (Easy)
• 15-20 minutes
• 3-5
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