Banana pancakes with oatmeal
2 servings
45 minutes
Banana pancakes with oatmeal are a delicate blend of the sweetness of ripe bananas and the light texture of oats. This recipe comes from the desire to make baked goods not only tasty but also healthy, adapting traditional European breakfasts into a healthier version. Oats give the dish a pleasant density, while spices add a warm aroma. The pancakes turn out airy, slightly crispy on the outside and soft on the inside. They can be served with honey, yogurt or fresh fruits, making breakfast nutritious and balanced. Banana adds natural sweetness, allowing for no added sugar. They are quick and easy to prepare, making them an ideal choice for morning meals. It's not just food—it's a cozy moment of enjoyment and care for health.
1
Place the oats in the blender. If the blender is not very powerful, it's better to grind the oats separately from all the ingredients first.
- Rolled oats: 0.5 glass
2
Add salt, baking soda, spices, eggs, and banana to the corn. Blend everything and let it rest for 20-30 minutes.
- Salt: pinch
- Baking soda: pinch
- Ground cinnamon: to taste
- Nutmeg: to taste
- Chicken egg: 2 pieces
- Bananas: 1 piece
3
Heat the pan over medium heat and add oil.
- Olive oil: 20 ml
4
Spoon the mixture onto the skillet with a tablespoon. This way, the pancakes will be the optimal size for flipping.
5
Cover with a lid (they grip better and rise). After 3-4 minutes, flip them over and leave covered for another 3-4 minutes.
6
Repeat the action until the mixture is finished.
