Ingredients

Scale

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1 ripe banana

1 cup fresh strawberries, chopped

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch of salt

1 tablespoon honey or maple syrup (optional)

Butter or oil for cooking

Instructions

1. Blend the rolled oats in a blender until they reach a flour-like consistency.

2. Add the milk, banana, baking powder, vanilla extract, cinnamon, and salt to the blender. Blend until smooth.

3. Fold in the chopped strawberries.

4. Heat a non-stick skillet over medium heat and add a little butter or oil.

5. Pour batter onto the skillet, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

6. Serve warm with additional strawberries and syrup if desired.

Notes

These pancakes can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the toaster or microwave. Add nuts or seeds for extra texture!

Author: Astrid
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Cozy Casseroles & Comfort Classics 🍲
Method: Griddle Cooking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 120 kcal
Sugar: 5g
Sodium: 200mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 5mg

Keywords: pancakes, breakfast, healthy, strawberry, banana