Ingredients
Scale
- 1 cup rolled oats
- 1 ripe banana
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup milk (or milk alternative)
Instructions
- Blend rolled oats in a blender until they reach a fine flour consistency.
- Add banana, eggs, Greek yogurt, milk, and cinnamon to the blended oats. Blend until smooth.
- Gently mix in the baking powder with a spatula.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on top, then flip and cook until golden brown.
- Serve warm with your choice of toppings like fresh fruits or honey.
Notes
- Let the batter rest for 5 minutes before cooking for fluffier pancakes.
- For gluten-free options, replace rolled oats with almond flour or oat flour.
- Enhance flavor by adding vanilla extract or cocoa powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 160
- Sugar: 5g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg