Quick Breakfasts

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Banana oat pancakes

6
Breakfast & Brunch
Servings
2
  • Banana, 2 extra small, over ripe
  • Eggs, 2 large
  • Old fashioned (rolled) oats, ½ cup(s)
  • Almond butter, 2 tsp(s)
  • Cinnamon, ground, ½ tsp(s)
  • Olive oil spray, 2 x two-second spray(s)
  • Non-fat plain Greek yogurt, 4 oz(s)

Method

Add the banana, eggs, oats, almond butter and cinnamon into a blender and blend on high for 30 seconds until fully combined. Let the batter sit in your blender while you heat up your skillet.

Heat a large non-stick skillet over medium heat and spray with oil. Once pan is hot, add 1/3 cup of the batter for each pancake and cook for 2 to 3 minutes until pancakes start to firm up and crisp on the edges. Flip and cook for another 1 minute, until golden brown.

Divide pancakes between two serving plates. Serve with the yogurt and enjoy.

TIP: This recipe yields approximately 6 medium pancakes, or 3 pancakes per serving.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
0
F
Fruits
1.2
C
Carbohydrates
1
PD
Protein/Dairy
1
Ft
Fats
1
S
Sweets
0

Nutrition Facts

Calories300
Total Fat11.2 g
- Saturated Fat2.4 g
Cholesterol188.8 mg
Sodium93 mg
Total Carbohydrate36 g
- Dietary Fiber5 g
- Total Sugars12.5 g
-- Added Sugars0 g
Protein16.6 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now