Ingredients:

  • 1 medium ripe banana, mashed (about 120g / 4 oz)
  • 2 large eggs (approx. 100g / 3.5 oz total)
  • 1/4 cup rolled oats, finely ground (25g / 0.9 oz)
  • 1/4 teaspoon baking powder (1g / 0.03 oz)
  • 1/4 teaspoon ground cinnamon (0.5g / 0.02 oz)
  • Pinch of salt (optional)
  • 1 teaspoon vegetable or coconut oil (5ml / 0.17 fl oz), for greasing the pan
  • Fresh berries (optional)
  • A drizzle of sugar-free maple syrup (optional)
  • A dollop of Greek yogurt or Skyr (optional)

Instructions:

  1. In a mixing bowl, thoroughly mash the ripe banana until smooth. A few small lumps are okay.
  2. Add the eggs to the mashed banana and whisk until well combined.
  3. Grind the rolled oats using a food processor or blender until they form a fine flour-like consistency. Add the ground oats, baking powder, cinnamon, and salt (if using) to the banana-egg mixture.
  4. Gently fold all the ingredients together until just combined. Avoid overmixing, as this can make the pancakes tough.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil.
  6. Pour approximately 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges appear set.
  8. Serve immediately with your favorite toppings, such as fresh berries, sugar-free maple syrup, or Greek yogurt.