Banana Oat Pancakes
Naturally sweet pancakes from banana, oat flour, eggs, and yogurt.
For 3 servings
Blend oats, banana, egg, yogurt, baking powder, vanilla, cinnamon.
Cook 3 small pancakes in butter 2 min per side.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Use overripe bananas with plenty of brown spots for the highest natural sugar content and easiest blending.
- 2If the batter thickens too much while resting, stir in a teaspoon of water or skim milk to loosen it.
- 3Keep the heat at medium-low; oat-based batters can burn on the outside before the middle is fully cooked if the pan is too hot.
Adapt it for your goals.
Vegan
Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use a plant-based yogurt alternative.
diabetic friendlyDiabetic friendly
Add a tablespoon of chia seeds to the batter to further increase fiber and slow glucose absorption.
low sodiumLow sodium
Ensure the baking powder is a sodium-free variety and use strictly unsalted butter for greasing the pan.
Why this is on our healthy list.
High Fiber Content
Rolled oats provide beta-glucan, which supports heart health and healthy digestion.
Sustained Energy Release
The combination of complex carbs and protein prevents blood sugar spikes.
Muscle Maintenance
Egg and Greek yogurt provide high-quality protein essential for tissue repair.
Frequently asked questions
Yes, this recipe uses whole-grain oats for fiber and bananas for natural sweetness, avoiding refined flours and added sugars.
