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Strawberry Banana Pancakes

Fluffy pancakes made with rolled oats, fresh strawberries, and ripe bananas, offering a wholesome and delicious breakfast option.
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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: 220
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup rolled oats Use gluten-free rolled oats if necessary for dietary preferences.
  • 1 cup chopped strawberries Use fresh or frozen; thaw and drain if frozen.
  • 1 piece ripe banana Choose a nicely speckled banana for optimal sweetness.
  • 1 piece egg Room temperature eggs provide better emulsification for a fluffier batter.
  • 1 teaspoon vanilla extract A splash of quality vanilla will enhance the flavor.
  • 2 teaspoons baking powder This gives the pancakes their wonderful lift.
  • 1/2 teaspoon cinnamon Adds a warm, comforting spice flavor.
  • as needed none coconut oil for cooking A flavorful alternative to butter; use olive oil or butter if preferred.
  • as needed none extra finely chopped strawberries For topping.

Method
 

Preparation
  1. Place all ingredients into a blender or food processor and blend until smooth, about 1 minute.
  2. Let the batter sit for a few minutes to allow the oats to soften.
Cooking
  1. Heat a large non-stick pan over low-medium heat and add coconut oil.
  2. Spoon about 2 heaped tablespoons of pancake batter onto the pan. Sprinkle with extra chopped strawberries.
  3. Cook for about 2-3 minutes, or until bubbles appear around the edges, then gently flip the pancakes.
  4. Cook for an additional 3 minutes or until golden brown. Repeat until all batter is used.
  5. Serve warm with your favorite toppings.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. For busy mornings, you can prepare the batter the night before and store in the fridge.