Easy Banana Oatmeal Pancakes

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:

1. 1. Prepare the batter: In a bowl, mash the banana and whisk in the eggs. Add the yogurt and rolled oats, mixing well.
   2. Heat the pan: Add a small amount of olive oil to a non-stick skillet and heat over low heat.

1. 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.
2. 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.