Healthy Banana Pancakes
No flour and no sugar: banana, egg, oats. Sweetness comes from the banana. The pancakes turn out tender and with no added sugar, suitable for a light breakfast.
- Time
- 15 min
- Serving
- 412 kcal
- Ingredients
- ≈ $1.53
- Protein
- 15 g
Ingredients
- 1 Bananas≈ $1.44 per kg 120 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Rolled oatspack 400 g ≈ $2.60 40 g
- 4 Plain yogurtpack 300 g ≈ $2.19 60 g
- 5 Mixed berries (frozen)pack 300 g ≈ $3.50 40 g
- 6 Baking powder 2 g
- 7 Sunflower oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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.
Preparation: place the banana1, egg, oats and baking powder in a blender and blend until a uniform batter.
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.
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.
Continue frying: repeat with the remaining batter, adjusting portions so they cook evenly.
Serving: serve the pancakes warm with yogurt and berries; you can substitute kefir or another sour dairy product for yogurt.
Storage tip: cooked pancakes can be stored in the refrigerator up to 2 days and reheated on a skillet before serving.
Substitutions: if desired, you can replace part of the oats with ground oats for a smoother texture.
Tips
- Why it works
- Use medium heat first to brown the bottom evenly. Low heat makes them soggy, high heat burns before cooking through. The 2-minute fry time ensures the center stays soft while edges set.
- Substitutions
- Replace yogurt with 60g kefir or buttermilk; swap oats for 30g whole-wheat flour if you lack oats, but texture will be denser.
- Common mistakes
- Overblending turns batter gummy; stop when smooth but still slightly lumpy. Pancakes will tear if flipped too soon. Wait until edges curl slightly.
- Storing and reheating
- Store in an airtight container for 2 days; reheat in a dry pan over medium heat for 1–2 minutes per side. Freezing isn’t recommended. They dry out.
- Serve with
- Pair with 60g Greek yogurt and 40g thawed frozen berries for extra protein. Eat immediately after reheating for best texture.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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