Banana Oatmeal Collagen Pancakes (Freezer-Friendly)
Busy mornings call for simple, nourishing breakfasts that you can prep ahead without sacrificing flavor. These banana oatmeal collagen pancakes are one of those recipes I make on repeat. They are naturally sweetened from ripe bananas, boosted with protein from egg and unflavored collagen, and freeze beautifully for quick breakfasts throughout the week.
Servings 12 small pancakes
Ingredients
- 3 ripe bananas mashed
- 1 1/2 cups flour all-purpose or oat flour
- 1/3 cup rolled oats
- 3 eggs
- 4 tablespoons unflavored collagen peptides I use Vital Proteins
- 1/2 cup almond milk
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder optional for extra fluff
Instructions
- Mash the bananas in a large bowl until smooth. Whisk in the eggs.
- Stir in the flour, oats, collagen, cinnamon, and baking powder if using. Add almond milk a little at a time until the batter is thick but scoopable. If using rolled oats, let the batter rest for a few minutes so the oats can soften.
- Heat a lightly greased pan over medium heat. Scoop about 2 tablespoons of batter per pancake to make small pancakes.
- Cook for about 2 to 3 minutes per side, flipping once bubbles form and the edges are set.