Healthy Banana Pancakes

1. 1 Bananas≈ $1.44 per kg 120 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Rolled oatspack 400 g ≈ $2.60 40 g
4. 4 Plain yogurtpack 300 g ≈ $2.10 60 g
5. 5 Mixed berries (frozen)pack 300 g ≈ $3.50 40 g
6. 6 Baking powder 2 g
7. 7 Sunflower oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: peel the banana¹ and cut into 2 cm pieces; heat a pan about 20 cm in diameter over medium heat to about 180°C.

2. Preparation: place the banana¹, egg, oats and baking powder in a blender and blend until a uniform batter.

3. Fry: pour a small portion of batter onto the pan so small pancakes form; fry on low heat for about 2 minutes until the edges start to set and the bottom becomes golden.

4. Flip: carefully turn the pancake and fry another 1–2 minutes until the second side is golden; check by a light poke — the center should be soft but not liquid.

5. Continue frying: repeat with the remaining batter, adjusting portions so they cook evenly.

6. Serving: serve the pancakes warm with yogurt and berries; you can substitute kefir or another sour dairy product for yogurt.

7. Storage tip: cooked pancakes can be stored in the refrigerator up to 2 days and reheated on a skillet before serving.

8. Substitutions: if desired, you can replace part of the oats with ground oats for a smoother texture.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.