3 Ingredient Banana, Oat, Egg Pancakes
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5.0
6 reviews
Excellent
3 Ingredient Banana, Oat, Egg Pancakes
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Healthy pancakes? Surely that’s not possible? Oh yes it is! Making delicious, nutritious pancakes is as easy as 1, 2, 3, with these 3 Ingredient Banana Oat Egg Pancakes. Better still, you can make them in just 10 minutes – perfect when you don’t have a lot of time in the mornings but still want to eat well.
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Ingredients
- 100 g rolled oats (I use Quaker Rolled Porridge Oats)
- 2 medium bananas
- 3 medium eggs
- oil for frying
- Fresh berries and Greek yogurt (and/or other toppings of your choice)
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Instructions
- Place the oats in a blender (I used my NutriBullet*). Peel the bananas and tear into large pieces. Place the banana pieces in your blender. Crack the eggs into your blender.
- Blend for 1 minute or until you have a smooth thick pancake batter.
- Put 1 teaspoon of oil in a large frying pan and place on a medium heat for 1 minute, swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.
- Pour 30ml (2 tablespoons) of pancake batter into the frying pan and use the spoon to shape it into a nice circle shape. Repeat 2 more times so you have 3 small pancakes in your frying pan.
- You should allow each pancake to cook for approximately 1 minute on the first side. In reality, by the time you have shaped the third pancake, it will probably be time to flip the first one.
- Using a spatula or fish slice* (See Note 1) lift up one edge of the first pancake to see if it is looking nicely cooked / a medium golden brown.
- When the pancake is cooked nicely on the bottom, use the fish slice / spatula to turn the pancake over.
- Cook each pancake for about 30 seconds on the second side – or until golden brown and cooked through.
- Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.
- When each pancake is cooked, use the spatula / fish slice to lift it out onto a plate and place the frying pan back over the heat. (See Note 3.)
- Pour in about ½ a teaspoon of oil and swirl. Put the pan back on the heat and immediately repeat the above process to make the second batch of pancakes.
- Continue until you have used up all the pancake batter.
- Serve the pancakes with fresh berries and Greek yogurt... or any other toppings of your choice!
Notes
- I find a fish slice* to be the perfect tool to use to lift up the corner of each pancake to check if it’s done and also to flip the pancakes. Much easier than a spatula! However, if you don’t have a fish slice, a spatula will work OK.
- To keep the pancakes warm while you cook the others, place the plate of pancakes in a warm oven, heated to 100C / 80C fan / gas mark ¼ / 210F.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
75kcal
(4%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
41mg
(14%)
Sodium
16mg
(1%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
72IU
(1%)
Vitamin C
2mg
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 16mg | 1% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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