Description
A delightful twist on classic pancakes featuring ripe bananas and juicy strawberries for a delicious and fluffy breakfast treat.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup chopped strawberries (fresh or frozen)
- 1 ripe banana
- 1 egg (or flax egg)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- Extra finely chopped strawberries (for topping)
- Coconut oil for cooking
Instructions
- Gather your ingredients.
- Blend the batter until smooth, about 1 minute.
- Rest the batter for a few minutes.
- Heat the pan with coconut oil over low-medium heat.
- Cook the pancakes until golden brown and bubbles form.
- Flip the pancakes and cook until golden on the second side.
- Serve warm with toppings of your choice.
Notes
Avoid overcrowding the pan and check your baking powder’s freshness for best results. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg