Oatmeal, Apple, and Banana Pancakes
Ingredients
- 1 cup of oatmeal (100 grams)
- 1 apple, grated (100 grams)
- 200 ml of water (3/4 cup)
- 1 egg
- 1 teaspoon of vanilla extract (5 ml)
- 1 banana, sliced
- 1 tablespoon of oil for frying (15 ml)
Directions
Preparing the Batter
- Prepare Oatmeal Flour: In a blender, pulse the oatmeal until it becomes a coarse flour.
- Mix the Batter: In a mixing bowl, combine the ground oatmeal, grated apple, water, egg, and vanilla extract. Mix until you have a smooth batter.
Cooking the Pancakes
- Heat the Skillet: Heat a small amount of oil in a non-stick skillet over medium heat.
- Cook the Pancakes: Pour small amounts of batter into the skillet to form pancakes. Place a few slices of banana on top of each pancake.
- Fry Until Golden Brown: Cook each pancake for about 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serving
- Serve the pancakes warm with additional banana slices, maple syrup, or your favorite toppings.
Serving Suggestions
- Top with fresh berries, nuts, or a drizzle of honey for extra flavor.
- Serve alongside a dollop of Greek yogurt or nut butter for added protein.
- Enjoy with a side of scrambled tofu or eggs for a more filling meal.
Cooking Tips
- Ensure the skillet is hot enough before adding the batter to prevent sticking.
- Use ripe bananas for maximum sweetness and flavor.
- To make the pancakes fluffier, let the batter rest for a few minutes before cooking.
Nutritional Benefits
- High in Fiber: Oatmeal and apples are great sources of dietary fiber, aiding in digestion and keeping you full longer.
- Natural Sweetness: The apple and banana provide natural sweetness, reducing the need for added sugars.
- Protein Boost: The egg adds a good amount of protein, helping to balance the meal and keep you energized.
Dietary Information
- Gluten-Free: Use certified gluten-free oats to make this recipe suitable for gluten-sensitive individuals.
- Dairy-Free: This recipe is naturally dairy-free.
- Vegetarian: Suitable for vegetarians and can be made vegan by using a flaxseed egg.
Nutritional Facts (per serving)
- Calories: 180 kcal
- Protein: 6 grams
- Carbohydrates: 30 grams
- Fat: 5 grams
- Fiber: 4 grams
Storage
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: These pancakes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. Reheat in a toaster or skillet.