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Strawberry Banana Pancakes

A delicious blend of sweet bananas and juicy strawberries in fluffy pancakes made with rolled oats, perfect for a wholesome breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Use gluten-free oats if needed.
  • 1 cup chopped strawberries Fresh strawberries give the best flavor, but frozen can work in a pinch.
  • 1 piece ripe banana The riper, the better! A brown banana will add sweetness and moisture.
  • 1 piece egg Acts as a binding agent.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best flavor.
  • 2 teaspoons baking powder This is crucial for fluffy pancakes.
  • 1/2 teaspoon cinnamon Adds warmth and depth of flavor.
  • extra cup finely chopped strawberries For topping.

Method
 

Preparation
  1. Blend the batter: Place all the ingredients (rolled oats, chopped strawberries, banana, egg, vanilla extract, baking powder, and cinnamon) into a blender or food processor. Blend until smooth, about 1 minute.
  2. Rest the batter: Let the batter sit for about 5-10 minutes. This helps the oats absorb some moisture, resulting in fluffier pancakes.
  3. Heat the pan: Preheat a non-stick pan over low-medium heat and add a little coconut oil to prevent sticking.
Cooking
  1. Cook the pancakes: Once heated, spoon 2 heaped tablespoons of pancake batter into the pan. Sprinkle extra chopped strawberries on top.
  2. Watch for bubbles: Cook for about 2-3 minutes, or until tiny bubbles form around the edges and the bottom turns golden brown.
  3. Flip and finish: Gently flip the pancakes and cook for an additional 3-4 minutes, until golden brown on the other side.
  4. Repeat: Continue until all the batter is cooked.
  5. Chef’s Tip: Don’t overcrowd the pan! Give each pancake space to puff up and expand. Use a spatula to gently lift them; if they resist, give them another moment to cook.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. For a vegan alternative, use a flax egg. Adjust cooking temperature as needed for perfect results.