Ingredients
Dry Ingredients
- 1/2 cup (40 g) rolled oats*
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
Wet Ingredients
- 1/2 medium-size ripe banana, sliced (about 50g)
- 2 large egg whites
- 1/4 cup (60 g) plain Greek yogurt**
- 1–2 Tbsp (15–30 ml) unsweetened almond milk
- 1/2 tsp vanilla extract
For Cooking
- Cooking spray or oil, for greasing the skillet
Instructions
- Preheat the Skillet: Preheat a skillet over medium heat and coat it well with cooking spray or oil. Allow it to get very hot before starting to cook the pancakes; this ensures a golden, even sear.
- Blend the Batter: Add all the ingredients to a blender in the order listed—starting with oats and ending with vanilla extract. Blend on high until the oats are broken down and the batter is smooth and frothy.
- Cook the Pancakes: Using a ladle or 1/4 cup (60 ml) measuring cup, pour the batter onto the hot skillet to form pancakes of your desired size. Cook each pancake for about 1 minute until edges look dry and bubbles appear on the surface.
- Flip and Finish Cooking: Carefully flip each pancake with a spatula and cook for another 2 minutes, or until golden and cooked through. Repeat the process with the remaining batter, greasing the skillet between each batch as needed.
- Serve: Remove the pancakes from the skillet and serve warm with your favourite toppings, such as fresh fruit, a drizzle of honey, or a dollop of nut butter.
Notes
- * Use certified gluten-free oats if you require gluten-free pancakes.
- ** Flavored Greek yogurt can be substituted for plain for a twist in taste.
- Be sure to blend the batter until completely smooth for the best texture.
- To keep pancakes warm as you cook batches, place them in a low oven (around 200°F/95°C) until ready to serve.
- For extra fluffiness, let the blended batter rest for a couple minutes before cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 batch (6-7 pancakes)
- Calories: 220
- Sugar: 7g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 5mg