Banana Oat Pancakes with Maple Syrup
10min
15min
4
923
Chef's Note
For extra fluffy pancakes, let the batter rest for 10 minutes instead of 5. This allows the oats to absorb more liquid and the baking powder to activate fully. You can also make the batter the night before and refrigerate for an even quicker morning meal.
Tags
Ingredients
2 cups rolled oats
3 medium ripe bananas
4 large eggs
4 large egg whites
1 cup skim milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 spray cooking spray
1/2 cup pure maple syrup
2 cups fresh berries
Instructions
- 1
Place 2 cups of rolled oats in a blender and pulse until they reach a flour-like consistency.
- 2
Peel 3 bananas and add them to the blender with the ground oats.
- 3
Add 4 large eggs, 4 large egg whites, 1 cup skim milk, 2 teaspoons vanilla extract, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt to the blender.
- 4
Blend all ingredients until smooth, about 30-60 seconds. Let the batter rest for 5 minutes to thicken slightly.
- 5
Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray.
- 6
Pour 1/4 cup of batter for each pancake onto the heated surface, leaving space between pancakes.
- 7
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- 9
Repeat with remaining batter, reapplying cooking spray as needed.
- 10
Serve pancakes warm, topped with 2 tablespoons maple syrup per serving and 1/2 cup fresh berries per serving.
Nutrition Information (per serving)
923
39g
169g
21g
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