I share my macro-friendly, banana oatmeal pancakes.
I blend one cup of rolled oats, two brown bananas, water, cinnamon and two eggs for the pancake batter. I pour the batter into small and medium size circles, before topping with blueberries and pecans.
This fiber and protein-filled pancakes are the perfect healthy dish for breakfast.
Ingredients :
2 ripe bananas
2 eggs
1/2 cup unsweetened almond milk
1 ½ cups old-fashioned rolled oats, gluten-free if desired
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Olive oil, for cooking
Instructions:
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, or olive oil and place over medium heat.
Once the pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes
Flip cakes and cook until golden brown on the underside.
Makes 9 pancakes total. Serves 3, 3 pancakes each.
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