Description
Delicious and healthy gluten-free pancakes made with rolled oats and banana.
Ingredients
Scale
- ½ cup old-fashioned rolled oats (gluten free if desired)
- ½ medium banana
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 egg
- ¼ cup plain Greek yogurt (2% or whole is best, nonfat works too)
- Pinch of salt (optional but recommended)
- Toppings of choice
Instructions
- Add all the ingredients to a blender and blend until completely smooth, about 30 seconds.
- Let the batter rest for 2 minutes. If the batter is super thick, add a tablespoon of milk at a time to thin it out.
- Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-low.
- Pour about ¼ cup of batter onto the skillet for each pancake. Add any desired toppings, such as chocolate chips or blueberries.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Wipe the skillet clean, reapply cooking spray as needed, and repeat with the remaining batter.
- Makes 4 pancakes.
Notes
- For best results, use ripe bananas for sweetness.
- If you prefer a lighter pancake, use nonfat Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 3g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg