Light, fluffy banana oat pancakes that make a wholesome breakfast or snack for kids. With no added sugar, all the sweetness comes naturally from very ripe bananas.
Ingredients
- 2 pieces very ripe banana
- 2 pieces egg
- 100 g rolled oats
- 1 tsp baking powder
- 1 pinch fine salt
- 1 tbsp coconut oil
Method
- In a bowl, mash the bananas with a fork until smooth.
- Add the eggs and whisk well.
- Blend the rolled oats in a blender or food processor until they form a coarse flour. Fold this flour into the banana-egg mixture.
- Add the baking powder and salt. Stir until you have a thick but pourable batter (if it is too thick, stir in a splash of water or plant-based milk).
- Heat a nonstick skillet over medium heat with a little coconut oil.
- Pour small ladles of batter (about 1/4 cup each). Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for 1 to 2 minutes on the other side.
- Serve warm with banana slices or a drizzle of maple syrup (optional).
Nutrition
Per serving
- Energy
- 703.2 kcal
- Protein
- 30.3 g
- Carbohydrate
- 74.77 g
- Fat
- 32.2 g
- Fibre
- 12.61 g
- Calcium
- 532.45 mg
- Iron
- 4.61 mg
- Magnesium
- 149.05 mg