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Banana oat pancakes
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)
- Nonfat 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 serve
Makes 2 serves
Food Groups
|
V
|
0 |
|
F
|
1.2 |
|
C
|
1 |
|
PD
|
1 |
|
Ft
|
1 |
|
S
|
0 |
Nutrition Facts
| Calories | 300 |
| Total Fat | 11.2 g |
| - Saturated Fat | 2.4 g |
| Cholesterol | 188.8 mg |
| Sodium | 93 mg |
| Total Carbohydrate | 36 g |
| - Dietary Fiber | 5 g |
| - Total Sugars | 12.5 g |
| -- Added Sugars | 0 g |
| Protein | 16.6 g |
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.