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Oatmeal Banana Pancakes RecipeOatmeal Banana Pancakes

Source: MyFoodDiary.com

Oatmeal Banana Pancake Recipe
Oatmeal Banana Pancakes

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.

Nutrition Facts
Serving Size 1 pancake
Amount Per Serving
101
Calories
% Daily Value*
2%
Total Fat 1.3g
1%Saturated Fat 0.2g
Trans Fat 0g
0%
Cholesterol 0mg
8%
Sodium 179mg
6%
Total Carbohydrate 19.2g
9%
Dietary Fiber 2.6g
Sugars 4.1g
Protein 3.9g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 5 pancakes

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 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)

Directions

  1. Place the oats in a small food processor and pulse until they are ground fine and resemble a coarse flour.
  2. In a medium bowl, stir together the banana and egg about 1 minute, until blended.
  3. Stir in the vanilla and cinnamon. Next add the baking powder and sea salt. Stir well.
  4. 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.
  5. 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.
  6. Serve warm with chopped bananas, if desired.
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