Recipe of the Week


  • 3 packets of instant oatmeal (about 1 cup quick-cooking oats)
  • 1/2 cup water
  • 2 browned bananas, mashed
  • 2 eggs, whisked
  • 1 teaspoon vanilla
  • pinch of kosher salt
  • 2 tablespoons butter
  • 1 ripe banana, sliced
  • Maple syrup for serving 


  1. Place the oats in a large microwavable bowl and mix with just enough water to coat the oats (about 1/2 cup). Microwave for 90 seconds. Stir the oats to release some steam.
  2. Add the mashed bananas to the oats and stir. Lastly add the eggs, vanilla, and salt, stir to combine.
  3. Heat a skillet over medium heat. Add 1-2 teaspoons of butter to the skillet to melt.
  4. Using a 1/4 cup measuring scoop add batter to the heated skillet. Cook for 3-4 minutes and then flip. Cook additional 1-2 minutes on the other side until golden. 
  5. Serve pancakes with butter, sliced bananas, and maple syrup.


  • watch your temp closely, the high sugar content in bananas will burn if the pan is too high.

Nutrition Information 

2 servings (3 pancakes each) 

611 calories

11g Fat

98g Carbs

14g Protein