This recipe by Sofia Piana, a volunteer with the Create Cures Foundation, is a kid-friendly, easy, high fiber twist on traditional pancakes that is perfect for using up ripe bananas. You only need three ingredients for these pancakes: ripe bananas for natural sweetness without added sugar; eggs for protein, vitamin D, and other beneficial nutrients; and oats, which are a fantastic source of fiber, including beta-glucan that demonstrates anti-tumor effects in colorectal cancer.
Based in Southern California, 14-year-old Sofia blends a global perspective on culture and history with a deep passion for food, travel, and holistic well-being. As a volunteer with the Create Cures Foundation, she embraces lifelong health through a genuine love for nutritious, flavorful ingredients, and healthy lifestyle. When she isn’t in the kitchen or traveling the world with her family, Sofia fuels her vibrant lifestyle through sports, music, and a dedication to living well from an early age! We are excited to feature more of her recipes on our Instagram and Youtube.
Makes: 3 small pancakes (1 serving)
Prep Time: 5 minutes
Cook time: 5 minutes
Total Time: 10 minutes
Equipment needed: a bowl, whisk, measuring cups and spoons, a skillet
INGREDIENTS:
- 1 very ripe banana
- 2 eggs
- 1/4 cup rolled oats (certified gluten-free if needed)
- ½ teaspoon neutral oil (for cooking)
- Optional: pinch of salt, pinch of cinnamon, spoonful of peanut butter, chocolate chips or chopped walnuts
DIRECTIONS:
- Mash the banana in a medium bowl or blend in a small food processor.
- Add the eggs and oats to the banana mixture, along with a pinch of salt and cinnamon (if using).
- Whisk or blend everything together until smooth.
- Optional: add a spoonful of peanut butter, chocolate chips, and/or chopped walnuts and swirl it into the batter.
- Heat the oil in a skillet over medium heat. Add the batter to the skillet in ~¼ cup spoonfuls, making sure not to overcrowd the pan.
- Cook on one side for about 2-3 minutes, until set at the edges.
- Flip and cook for another 30-60 seconds on the second side. Repeat with the remaining batter.
- Serve topped with fresh berries, peanut or almond butter, chopped nuts, or a simple drizzle of maple syrup.
- Enjoy!
NOTES:
- Add 1 tablespoon peanut butter or almond butter to the batter, or top the cooked pancakes with 1 tablespoon of peanut butter or almond butter for extra healthy fats and protein.
- Storage:
- 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: Leftover pancakes can be cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.
