We've been making these quick pancakes for years, anytime we have ripe bananas or we're in the mood for pancakes, fast. The ratio is always the same - 1/2-1 cup of oats (1 cup make for firmer pancakes) for 1 mashed banana and 1 large egg. So easy!
Prep Time5 mins
Cook Time20 mins
- 4 bananas mashed
- 4 large eggs
- 4 cups whole rolled oats
- 1 tsp vanilla
- 1/2 tsp Kosher salt
- Coconut oil for cooking
In a large bowl, combine the mashed banana, eggs, oats, vanilla, and salt; stir to combine.
Heat a nonstick pan over medium heat; brush with coconut oil to coat.
Use scant 1/4 cups of batter to form pancakes. Wait to flip them until bubbles have formed on the surface of the batter, about 2 minutes. Flip the pancakes and cook for the same amount of time on the second side.
Continue adding coconut oil between batches to keep the pancakes from sticking.
Serve a stack with your favorite toppings and enjoy!