Banana Oat Pancakes Recipe

Ingredients

• • 100 g (1 cup) Oat flakes
  • 100 ml (1/2 cup) Milk
  • 1 Ripe banana, mashed

• • 1 Egg
  • 1 tsp Salt
  • 1 tbsp Sugar

• • 1 tsp Ground cinnamon
  • 1 tsp Baking powder
  • Oil (for cooking)

Directions

Prepare the Batter:

1. 1. In a blender or food processor, grind the oat flakes into a fine flour-like consistency.

1. 1. In a mixing bowl, mash the ripe banana until smooth.
   2. Add the egg, milk, sugar, salt, and ground cinnamon to the banana and mix well.
   3. Sift the ground oats and baking powder into the wet ingredients. Mix until you have a smooth batter. Let the batter rest for 5 minutes to thicken slightly.

Cook the Pancakes:
5. Heat a non-stick skillet or frying pan over medium heat and add a little oil.
6. Pour a ladleful of batter into the pan and spread it slightly to form a round pancake.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
9. Repeat with the remaining batter, adding oil to the pan as needed.

Serve:
10. Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, honey, or yogurt.

Serving Suggestions

• Top with sliced bananas, berries, or chopped nuts for added flavor and texture.
• Drizzle with honey, maple syrup, or a dollop of peanut butter for a sweet finish.

Cooking Tips

• • Use a well-heated non-stick pan to prevent sticking and ensure even cooking.
  • If the batter is too thick, add a splash of milk to adjust the consistency.
  • For a nutty flavor, add a handful of chopped walnuts or almonds to the batter.

Nutritional Benefits

• • Oats: Provide fiber and energy to keep you full longer.
  • Banana: Adds natural sweetness and potassium.

• Egg: Supplies protein for a balanced meal.

Dietary Information

• • Gluten-free if using certified gluten-free oats.

• Vegetarian-friendly.

Nutritional Facts (Per Pancake, Approximate)

• • Calories: 120

• • Protein: 4 g
  • Fat: 3 g
  • Carbohydrates: 20 g

• Fiber: 2 g
• Sugar: 6 g

Storage

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 2 months, separating pancakes with parchment paper.
• Reheat in a skillet or microwave before serving.