Easy Banana Oatmeal Pancakes
Ingredients:
- 1 ripe banana (mashed)
- 2 eggs
- 5 tablespoons yogurt (75g)
- 1/2 cup (45g) rolled oats
- Olive oil (for cooking)
Directions:
- Prepare the batter: In a bowl, mash the banana and whisk in the eggs. Add the yogurt and rolled oats, mixing well.
- Heat the pan: Add a small amount of olive oil to a non-stick skillet and heat over low heat.
- Cook the pancakes: Pour a small amount of batter into the skillet to form pancakes. Cook each side for 2-3 minutes until golden brown and cooked through.
- Serve warm: Once cooked, serve immediately with your favorite toppings.
Serving Suggestions:
- Top with fresh fruit like berries or sliced bananas.
- Drizzle with honey, maple syrup, or peanut butter for added flavor.
- Serve with a dollop of Greek yogurt for extra protein.
- Sprinkle with cinnamon or nuts for a crunchy texture.
Cooking Tips:
- Use a ripe banana for extra sweetness and moisture in the pancakes.
- Cook on low heat to ensure the pancakes cook evenly without burning.
- For a smoother texture, blend the oats before mixing them into the batter.
- Let the batter sit for a few minutes to thicken before cooking.
Nutritional Benefits:
- High in Fiber: The oats and banana provide a good source of dietary fiber to support digestion.
- Protein-Packed: Eggs and yogurt add a significant protein boost, keeping you fuller for longer.
- Naturally Sweetened: No need for added sugars, as the ripe banana provides natural sweetness.
- Healthy Fats: Olive oil adds heart-healthy fats to the recipe.
Dietary Information:
- Gluten-Free (if using certified gluten-free oats)
- Vegetarian
- Low Sugar
Nutritional Facts (per serving):
- Calories: 220
- Protein: 10g
- Carbohydrates: 28g
- Fat: 8g
- Fiber: 4g
- Sugars: 8g
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan on low heat or in the microwave for 15-20 seconds before serving.