Description
These Banana-Oat Pancakes are not only gluten-free but also high in protein, making them a healthy and delicious breakfast option. With the natural sweetness of banana and a hint of cinnamon, these pancakes are a satisfying way to start your day.
Ingredients
Units
Scale
Dry Ingredients:
- 1/2 cup quick-cooking oats
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon or more to taste
- 1 scoop (12-13 grams) protein powder, optional
Wet Ingredients:
- 1 egg
- 1 tablespoon chia seeds or flax seeds, see note
- 1 small banana
- 1 teaspoon extra-virgin olive oil
Instructions
- Mixing the Batter: In a medium bowl, combine oats, egg, salt, chia or flax seeds, cinnamon, protein powder, and water. Add sliced banana and let the batter rest for 5 minutes.
- Cooking the Pancakes: Heat a skillet, add olive oil, pour batter to make pancakes, and cook until golden brown on both sides, about 2-2.5 minutes per side.
- Serving: Transfer pancakes to a plate, top with almond butter and maple syrup.
Notes
- You can customize these pancakes by adding toppings like fresh fruits, nuts, or yogurt.
- For a vegan option, replace the egg with a flax egg or a mashed banana.
Nutrition
- Serving Size: Whole recipe
- Calories: Approx. 400
- Sugar: Approx. 15g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 8g
- Protein: Approx. 20g
- Cholesterol: Approx. 105mg
