Banana Bran Pancakes
Submitted by Jade
Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThese banana bran pancakes prove that healthy and delicious are not mutually exclusive. Everything goes straight into the blender: ripe banana, bran flakes, buttermilk, eggs, and a whisper of nutmeg. A quick whirl and you have a smooth batter ready for the griddle.
The banana adds natural sweetness and moisture, while the bran flakes bring a subtle nuttiness and extra fiber without any gritty texture. Each pancake comes off the griddle golden, tender, and fragrant.
Pro Tips
- Use a very ripe banana with brown spots for the best sweetness and smoothest blend.
- Let the batter rest for 2 to 3 minutes after blending so the bran flakes fully hydrate.
- Cook over medium-low heat. These pancakes brown faster than standard ones because of the natural sugars in the banana.
- Flip when you see bubbles forming on the surface and the edges look set.
Variations
- Add a tablespoon of cocoa powder for chocolate banana bran pancakes.
- Fold in blueberries or chocolate chips after blending for pockets of flavor.
- Substitute oat bran or wheat germ for the bran flakes for a different fiber boost.
Ingredients
Directions
In blender, process milk, eggs, oil, vanilla, and banana just to mix.
Add bran cereal, process.
Add remaining ingredients.
Process to combine.
Scrape sides of container.
Let stand 5 minutes.
Stir.
Bake on preheated, lightly greased griddle over medium heat.
Pour out enough batter to form 3 inch to 4 inch pancakes.
Cook until edges are set.
Turn.
Cook until browned.
Repeat with remaining batter.
Refrigerate or freeze leftover pancakes with two squares of waxed paper between each.
Reheat in toaster.
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