Oat Pancakes (Fit)

By replacing refined flour and sugar with nutrient-dense oat flour and the natural sweetness of ripe bananas, we create a high-fiber, low-glycemic breakfast that keeps you full longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 100g oat flour · 389 kcal in the whole recipe
• 1 medium ripe banana (approx. 120g) · 107 kcal in the whole recipe
• 1 large egg · 72 kcal in the whole recipe
• 100ml semi-skimmed milk · 45 kcal in the whole recipe
• 1 teaspoon baking powder · 6 kcal in the whole recipe
• 1 teaspoon olive oil · 45 kcal in the whole recipe
• A pinch of ground cinnamon · 2 kcal in the whole recipe

Method

1. Mash the ripe banana thoroughly in a mixing bowl with a fork, then whisk in the egg and milk until combined.

   

2. Add the oat flour, baking powder, and ground cinnamon to the wet mixture, stirring until a smooth batter forms.

   

3. Lightly brush a non-stick pan with olive oil and heat it over medium heat.

   

4. Pour small dollops of batter into the pan, cook until bubbles form on the surface, then flip and cook the other side for 1-2 minutes until golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.