Banana Oatmeal Pancakes with Fresh Cherry Sauce

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your collection, Bananan Oatmeal Pancakes with Fresh Cherry Sauce might be a recipe you should try. One portion of this dish contains approximately 16g of protein, 10g of fat, and a total of 451 calories. This recipe serves 2. For $1.97 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Jo Cooks requires eggs, bananas, water, and cornstarch. 539 people found this recipe to be yummy and satisfying. It works well as a main course. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is good. If you like this recipe, you might also like recipes such as Bananan Oatmeal Pancakes with Berry Sauce, Whole Wheat Buttermilk Banana Chocolate Chip Pancakes with Fresh Strawberry Sauce, and Fresh Banana Pancakes.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tsp baking powder (optional)

2 bananas

2 cups of cherries, pitted

2 tsp cornstarch

4 eggs

zest from half lemon

½ cup rolled oats, dry

2 tbsp sugar

½ cup water

Equipment:

sauce pan

blender

frying pan

Cooking instruction summary:

In a sauce pan add all the ingredients for the cherry sauce. Cook over medium heat for about 5 to 10 minutes until sauce thickens, stirring occasionally. Add additional water if sauce is too thick from the cornstarch.Add all the ingredients for the pancakes in a blender. Pulse for about 1 minute until the batter is nice and smooth.Heat a large non-stick skillet and spray with non-stick cooking spray, or use a non stick pan. For each pancake pour ¼ cup of the batter. Flip when they start to bubble and cook until golden brown.Repeat with remaining batter.Serve with banana slices and/or cherry sauce.

 

Step by step:


1. In a sauce pan add all the ingredients for the cherry sauce. Cook over medium heat for about 5 to 10 minutes until sauce thickens, stirring occasionally.

2. Add additional water if sauce is too thick from the cornstarch.

3. Add all the ingredients for the pancakes in a blender. Pulse for about 1 minute until the batter is nice and smooth.

4. Heat a large non-stick skillet and spray with non-stick cooking spray, or use a non stick pan. For each pancake pour ¼ cup of the batter. Flip when they start to bubble and cook until golden brown.Repeat with remaining batter.

5. Serve with banana slices and/or cherry sauce.


Nutrition Information:

Quickview
451k Calories
16g Protein
10g Total Fat
78g Carbs
13% Health Score
Limit These
Calories
451k
23%

Fat
10g
16%

  Saturated Fat
3g
20%

Carbohydrates
78g
26%

  Sugar
44g
50%

Cholesterol
327mg
109%

Sodium
132mg
6%

Get Enough Of These
Protein
16g
33%

Manganese
1mg
59%

Selenium
34µg
49%

Phosphorus
484mg
48%

Potassium
1176mg
34%

Vitamin B6
0.67mg
34%

Vitamin B2
0.57mg
33%

Fiber
8g
32%

Vitamin C
20mg
24%

Vitamin B5
2mg
22%

Magnesium
86mg
22%

Calcium
194mg
19%

Folate
76µg
19%

Iron
3mg
19%

Copper
0.33mg
16%

Zinc
2mg
14%

Vitamin B1
0.2mg
13%

Vitamin B12
0.78µg
13%

Vitamin A
639IU
13%

Vitamin D
1µg
12%

Vitamin E
1mg
8%

Vitamin B3
1mg
6%

Vitamin K
4µg
4%

covered percent of daily need
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