Make a sweet and filling breakfast without added sugar. Banana adds so much natural sweetness to these pancakes that you won’t need a drip of high-calorie syrup to enjoy them. Ground oats make them filling and full of heart-healthy fiber.
Nutrition Facts
Serving Size 1 pancake (1/5 recipe)
Amount Per Serving
117
Calories% Daily Value
3%
Total Fat 2g2%Saturated Fat 0.4g
Trans Fat 0g
14%
Cholesterol 43mg7%
Sodium 169mg7%
Total Carbohydrate 20.9g10%
Dietary Fiber 2.8gTotal Sugars 4.4g
0%
Includes 0g Added SugarsProtein 4.3g
2%
Vitamin D 0.4mcg7%
Calcium 92mg7%
Iron 1.2mg5%
Potassium 213mg3%
Vitamin A 28mcg3%
Vitamin C 2.7mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
18.1 Net Carbs Per Serving
Yield: 5 pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
- 1 cup dry old-fashioned rolled oats
- 1 medium banana, mashed
- 1 large egg
- ¼ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- 1 tsp baking powder
- 1/8 tsp fine-ground sea salt
- 2 tbsp whole wheat flour
- 5 tbsp non-fat milk
- Chopped banana for serving (optional)
Directions
- Place the oats in a small food processor and pulse until they are ground fine and resemble coarse flour.
- In a medium bowl, stir together the banana and egg for about 1 minute until blended.
- Stir in the vanilla and cinnamon. Next, add the baking powder and sea salt. Stir well.
- In a small bowl, stir the oats and whole wheat flour. Gradually add these dry ingredients a little at a time as you stir. Finally, fold in the milk to form a loose batter.
- Preheat a medium skillet or griddle sprayed with non-stick cooking spray over medium-high heat. Add ¼ cup of the batter to the skillet for each pancake. Cook for 1 ½ to 2 minutes or until the edges begin to brown and the pancake bubbles. Flip and cook an additional 1 ½ to 2 minutes.
- Serve warm with chopped bananas, if desired.