Do you ever wonder how many bananas you’ve thrown out in your life just because they were a little ripe? Actually, you probably wouldn’t want to know because it’s probably a lot. I know we’re all guilty of it. Sometimes you just can’t eat bananas fast enough. It seems though that now people are embracing the ripe banana more and more and finding ways to use them. From muffins, to cookies, and yes even pancakes.
This recipe came about from trying to find different ways to use ripe bananas and it’s a combination of two ways I’ve used them before. I sometimes just mash some banana up, throw in some oats, almond butter, and dark chocolate chips and make them into cookies. It’s actually really delicious and a good way to use up your bananas. I’ve also made the protein pancakes, banana, egg, and protein powder.
These pancakes are just both of those things combined just minus the chocolate chips but you could totally add them if you want and it would be delicious. There’s not a lot of fuss and measuring with these and that’s why I like them. They are much healthier than your traditional pancakes but it also tastes like eating warm banana bread.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes about 6 pancakes
4 medium ripe bananas
1 tbsp almond butter
1 cup oats
¼ cup flour
-Heat your griddle over medium high heat and let warm up.
-Mash your bananas with a fork or potato masher until they are as smooth as possible. Add in your eggs one at a time to make sure they are all completely incorporated. Add in your almond butter and stir until mixed in well.
-Add in your oats and flour and mix until combined.
-Spoon out about ¼ cups of the batter onto a lightly greased griddle and let cook about 4-5 minutes or until browned on both sides.
-Serve plain or lightly buttered with a little bit of syrup.