Prepare the batter: In a bowl, mash the banana and whisk in the eggs. Add the yogurt and rolled oats, mixing well.
Heat the pan: Add a small amount of olive oil to a non-stick skillet and heat over low heat.
Cook the pancakes: Pour a small amount of batter into the skillet to form pancakes. Cook each side for 2-3 minutes until golden brown and cooked through.
Serve warm: Once cooked, serve immediately with your favorite toppings.
Serving Suggestions:
Top with fresh fruit like berries or sliced bananas.
Drizzle with honey, maple syrup, or peanut butter for added flavor.
Serve with a dollop of Greek yogurt for extra protein.
Sprinkle with cinnamon or nuts for a crunchy texture.
Cooking Tips:
Use a ripe banana for extra sweetness and moisture in the pancakes.
Cook on low heat to ensure the pancakes cook evenly without burning.
For a smoother texture, blend the oats before mixing them into the batter.
Let the batter sit for a few minutes to thicken before cooking.
Nutritional Benefits:
High in Fiber: The oats and banana provide a good source of dietary fiber to support digestion.
Protein-Packed: Eggs and yogurt add a significant protein boost, keeping you fuller for longer.
Naturally Sweetened: No need for added sugars, as the ripe banana provides natural sweetness.
Healthy Fats: Olive oil adds heart-healthy fats to the recipe.
Dietary Information:
Gluten-Free (if using certified gluten-free oats)
Vegetarian
Low Sugar
Nutritional Facts (per serving):
Calories: 220
Protein: 10g
Carbohydrates: 28g
Fat: 8g
Fiber: 4g
Sugars: 8g
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a pan on low heat or in the microwave for 15-20 seconds before serving.
