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Strawberry Banana Pancakes

Light and fluffy pancakes infused with the sweetness of ripe bananas and fresh strawberries, making for a delightful and nourishing breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup rolled oats Choose gluten-free oats if needed. Older oats might yield a coarser texture.
  • 1 cup chopped strawberries Fresh strawberries provide the best flavor and texture. If using frozen, ensure they’re thawed and drained.
  • 1 piece ripe banana The riper, the sweeter—aim for speckled bananas for maximum flavor!
  • 1 piece egg Room temperature eggs whip up better for fluffier pancakes.
  • 1 teaspoon vanilla extract or paste For an extra layer of flavor.
  • 2 teaspoons baking powder This is key for fluffy pancakes—don’t skip it!
  • 1/2 teaspoon cinnamon Adds warmth and depth to the flavor.
  • coconut oil for cooking coconut oil You can also use butter for a richer flavor.
  • to taste extra finely chopped strawberries For topping—because you can never have too much strawberry!

Method
 

Preparation
  1. Place all ingredients into a blender or food processor and blend until smooth, about 1 minute. Let the batter sit for a few minutes to allow the oats to absorb moisture.
Cooking
  1. Heat a large non-stick skillet over low-medium heat. Add a teaspoon of coconut oil and allow it to melt, coating the bottom of the pan.
  2. Once the oil is hot, using a 1/4 cup measuring cup, pour 2 heaped tablespoons of pancake batter into the pan and sprinkle with extra chopped strawberries.
  3. Cook for about 2-3 minutes until bubbles appear around the edges and the underside is golden brown.
  4. Gently flip the pancakes and cook for an additional 2-3 minutes until golden brown on the other side.
  5. Continue this method with the remaining batter, adding more coconut oil to the pan as needed.
  6. Stack them high and enjoy with maple syrup, yogurt, or whipped cream.

Notes

For best results, set out your banana and egg ahead of time to get to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month.