Banana Oat Pancakes
Flourless pancakes made with oats and ripe banana. High in protein, fluffy and naturally sweet — a nutritious, delicious breakfast.
30 min1 servingMediumInternational
323kcal / serving
15.8 gprotein
43.2 gcarbs
10.6 gfat
Ingredients
- ¼ cups rolled oats
- ripe bananas, al gusto
- 1 pieces eggs
- Greek yogurt, al gusto
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ¼ teaspoon coconut oil
Directions
- Blend the oats until a fine flour is obtained and set aside.
- Mash the bananas with a fork until a smooth puree is formed.
- In a medium bowl, combine the oat flour with the puree, eggs, yogurt, baking powder, cinnamon, and vanilla extract.
- Let the batter rest for 5 minutes to achieve optimal hydration consistency.
- Preheat a non-stick pan with coconut oil over medium heat.
- Portion out 1/4 cup per pancake onto the hot pan.
- Cook for approximately 2.5 minutes per side until golden brown and the structure is firm.
- Cool to room temperature before stacking and refrigerating in airtight containers.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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