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 serve
Makes 2 serves
|Total Fat||11.2 g|
|- Saturated Fat||2.4 g|
|Total Carbohydrate||36 g|
|- Dietary Fiber||5 g|
|- Total Sugars||12.5 g|
|-- Added Sugars||0 g|