Wholesome Banana Oat Flapjacks
Soft, hearty oat flapjacks with banana—naturally sweet, without added sugar, and sturdy on the pan.
- Time
- 20 min
- Serving
- 518 kcal
- Ingredients
- ≈ $0.42
- Protein
- 20 g
Ingredients
- 1 Oat flour 70 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 4 Bananas≈ $1.44 per kg 80 g
- 5 Baking powder 3 g
- 6 Sunflower oil 5 ml
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the banana4 with a fork until smooth.
Add the egg, milk3, and salt, then whisk until combined.
Stir in the oat flour and baking powder until you have a thick, pourable batter.
Let the batter rest for 5 minutes to allow the oats to absorb moisture.
Heat a lightly oiled skillet over medium heat.
Cook small flapjacks for 1–2 minutes per side until the surface is matte and lightly browned.
Tips
- Why it works
- Let the oat flour swell so the pancakes stay moist and don't stick to the pan. If you skip this, the batter will be too thin.
- Substitutions
- Swap the banana for 80 g of unsweetened applesauce or 60 g of grated carrot for a neutral taste. Use 1% kefir instead of milk, and the batter will turn slightly tangy.
- Common mistakes
- Pancakes turn out flat and brittle if you fry them over high heat. The surface gets too dark and the inside stays raw.
- Storing and reheating
- Keep in a closed container in the fridge for 2 days. Reheat for 30 seconds in the microwave or in a dry pan without oil.
- Serve with
- Serve with 50 g of low-fat cottage cheese and a teaspoon of honey for a balanced sugar-free breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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