Banana Oatmeal Pancakes

The recipe Bananan Oatmeal Pancakes can be made in roughly 20 minutes. This recipe serves 10. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 103 calories. For 25 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up ground nutmeg, banana, baking powder, and a few other things to make it today. Plenty of people really liked this breakfast. 711 person were impressed by this recipe. It is brought to you by Well Plated. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. If you like this recipe, you might also like recipes such as Bananan Oatmeal Pancakes, Banana-Oatmeal Pancakes, and Bananan Oatmeal Pancakes.

Servings: 10

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

If youd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F. Place the oats in the bottom of a blender. Process a few times to grind, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.) Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let sit 10 minutes. Heat a griddle or skillet over medium low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cup of batter onto the hot griddle into the shape of a heart and cook 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. For perfectly shaped heart pancakes, coat the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, then remove the cookie cutters, flip, and continue cooking as directed. Keep the pancakes warm between batches in a 200 degree F oven, if desired. Serve warm with desired toppings.

 

Step by step:

1. If youd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.

2. Place the oats in the bottom of a blender. Process a few times to grind, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.) Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes.

3. Let sit 10 minutes.

4. Heat a griddle or skillet over medium low.

5. Brush lightly with olive oil or melt a little butter in the pan.

6. Pour 1/4 cup of batter onto the hot griddle into the shape of a heart and cook 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. For perfectly shaped heart pancakes, coat the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, then remove the cookie cutters, flip, and continue cooking as directed. Keep the pancakes warm between batches in a 200 degree F oven, if desired.

7. Serve warm with desired toppings.

Nutrition Information:

covered percent of daily need

 

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