Ingredients
Method
- Mash the banana with a fork. Whisk in the eggs, oats, salt, and cinnamon until the mixture is smooth. Add the peanut butter and swirl it into the batter.
- Heat approximately one tablespoon of coconut oil or butter in a non-stick skillet over medium-low heat. Cook for about 2 minutes until set, maintaining a low enough temperature to prevent burning. Add chocolate chips if desired. Cook the other side for an additional 30 seconds.
- Serve with bananas and maple syrup.
Nutrition
Notes
My all-time favorite non-stick is this small scanpan. I use it every single day and it’s the perfect size for making these pancakes!
I like using gluten-free oats to keep these gluten-free.
MAKE-AHEAD: These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh simply microwave the pancakes individually for 5-10 seconds.
TO FREEZE: The cooked banana pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.