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.
Yield: 5 pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes
- 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)
- Place the oats in a small food processor and pulse until they are ground fine and resemble a coarse flour.
- In a medium bowl, stir together the banana and egg 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 together the oats and whole wheat flour. Gradually add these dry ingredients, a little at a time, as you continue to 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 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.