Banana Oatmeal Pancakes
These delicious, fluffy pancakes are a very healthy breakfast in disguise! Made of high protein eggs, yogurt and oat flour, they are sure to get the attention of kids and adults. Customize with any fruit!
Servings: 2 servings
- 2 eggs
- 1/2 cup yogurt plain
- 1 cup oat flour
- 1/2 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 tablespoons almond milk or milk or choice
- 1 banana
- coconut oil for frying
In a bowl, beat together eggs and yogurt.
Add oat flour, cinnamon, baking soda and sea salt. Mix together until all the flour is wet (be careful not to over mix or you will have chewy pancakes instead of light and fluffy ones!).
Thinly slice banana, and fold into batter.
Add coconut oil to a frying pan, and preheat the pan over medium high heat. Once the oil sizzles when a drop of water is splashed in the pan, reduce the heat to medium, and add 1/2 cup of pancake batter for large pancakes, or 1/3 cup of batter for small pancakes.
Once bubbles appear on the top of the pancakes, flip, and cook the other side until they are cooked through. I feel these cook better on a slightly lower temperature than typical pancakes to keep them from being raw in the center.
I use 1/2 tablespoon of coconut oil for a pancake when I make these for my son to add extra healthy fats to his breakfast.
Recipe makes 4-1/2 cup pancakes, or 6-1/3 cup pancakes.
Calories: 413kcal | Carbohydrates: 61g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 677mg | Potassium: 589mg | Fiber: 6g | Sugar: 15g | Vitamin A: 336IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 3mg