ΒΌcup(4 tablespoons/25gms) rolled oats, preferably quick oats gluten-free if necessary
butter, oil, or coconut oil for frying
optional:
a pinch of cinnamon
Instructions
Peel the banana and mash it on a plate with a fork until no large lumps remain.
Crack the egg into a bowl and beat it with a fork.
Add the mashed banana and the oats to the beaten egg. (If using cinnamon, add it now.) Stir to combine.
Heat a skillet over medium heat. Add a small amount of cooking fat (about 1 teaspoon) and spread it around to coat the surface of the pan.
Ladle about 2 tablespoons of batter into the pan to make each pancake, making sure to leave space between them to turn the pancakes easily (make only 3 pancakes at a time if using a 10-inch skillet).
Cook the pancakes until they are golden brown underneath (1-2 minutes) - you can lift up an edge of the pancake to peek underneath. Flip the pancakes carefully, as they are delicate. Cook them until the other side is golden brown, too
Serve with yogurt and fruit slices, or butter and syrup.
Makes 6 (3-inch) pancakes, serving 1 adult or 2 young children.
Notes
These pancakes work best with bananas that are ripe but still mostly yellow or with only a few small brown spots. If the bananas get really brown and overripe, they contain a lot of sugar which can make the pancakes burn more easily and also makes them more fragile to flip, resulting in occasional broken pancakes (still tasty, though).