Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly grease with olive oil or butter.
Pour about 1/4 cup of batter into the skillet for each pancake.
Cook for 2-3 minutes on each side until golden brown and cooked through.
Serve:
Serve warm with your favorite toppings like fresh fruit, yogurt, or a drizzle of honey or maple syrup if desired.
Serving Suggestions:
Top with fresh berries or sliced bananas for a naturally sweet breakfast.
Serve with a dollop of Greek yogurt for extra protein.
Drizzle with honey or maple syrup if you want a touch of sweetness.
Add some chopped nuts like almonds or walnuts for crunch.
Serve alongside a smoothie or fresh juice for a full breakfast.
Cooking Tips:
Make sure your banana is ripe for maximum sweetness and creaminess.
You can use oat flour instead of rolled oats for a smoother texture if preferred.
Keep the pancakes small and cook them on medium heat to prevent burning.
Nutritional Benefits:
Rich in fiber and protein.
Naturally sweetened with bananas, so no added sugars are needed.
Provides a good source of potassium from the bananas.
Dietary Information:
Gluten-free (if using certified gluten-free oats).
Dairy-free (if using plant-based milk).
Sugar-free.
Nutritional Facts (per serving, 2 pancakes):
Calories: 180
Protein: 8g
Carbs: 28g
Fiber: 4g
Fat: 6g
Sugars: 6g (naturally occurring from the banana)
Storage:
Store leftover pancakes in an airtight container in the fridge for up to 2 days.
To reheat, warm them in a skillet or microwave for 30 seconds.
ADVERTISEMENT
