Cinnamon-banana oat pancakes with coconut oil: a healthy breakfast!
Enjoy a healthy start with these Cinnamon-Banana Oat Pancakes, made with multi-grain oatmeal and egg whites, cooked in coconut oil for a warm, nourishing breakfast.
Cook time 3 min
Prep time 5 min
Ingredients:
1/2 banana1/2 cup multi-grain oatmeal
1/4 cup egg whites
1 tsp cinnamon
1 tsp coconut oil
Start your day with a nutritious and delicious breakfast by making these Cinnamon-Banana Oat Pancakes with Coconut Oil. This recipe is a perfect combination of wholesome ingredients that offer a boost of energy and essential nutrients to kickstart your morning.
Instructions:
- Heat a non-stick skillet or griddle over medium heat.
- Once hot, add 1 teaspoon of coconut oil and let it melt, spreading it evenly over the surface of the pan.
- Spoon the batter onto the skillet, forming small to medium-sized pancakes. Use about 2-3 tablespoons of batter per pancake.
- Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges begin to set.
- Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and place them on a plate.
- Optionally, you can drizzle with a little extra coconut oil or top with a bit of fresh fruit, honey, or yogurt for added flavor and nutrition.
Enjoy your Cinnamon-Banana Oat Pancakes warm, with your favorite toppings such as fresh fruit, a drizzle of honey, or a dollop of Greek yogurt. These pancakes are not just a healthy breakfast option but also a delightful treat that will keep you full and satisfied.
Cinnamon-banana oat pancakes with coconut oil: a healthy breakfast! FAQ:
Each pancake should be cooked for about 2-3 minutes on the first side, until bubbles form and the edges set, followed by 1-2 minutes on the second side until golden brown. In total, expect roughly 3-5 minutes per pancake.
Pancakes are done when they are golden brown on both sides and have firmed up in the center. You can also check for bubbles forming on the surface before flipping, which indicate they are ready.
Yes, you can use a whole egg instead of egg whites for added yolk richness or a flaxseed meal mixture (1 tablespoon flaxseed meal combined with 2.5 tablespoons water, let sit to thicken) for a vegan option.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. Reheat in a toaster or microwave.
Multi-grain oatmeal is recommended for texture and nutrition, but you can substitute with rolled oats or quick oats. Avoid steel-cut oats as they require longer cooking times.
Cooking Tips:
- Make sure to use a ripe banana for easier mashing and a sweeter flavor.
- Blend the oatmeal into a finer powder if you prefer a smoother pancake texture.
- Preheat the skillet well and ensure the coconut oil is melted before adding the batter to prevent sticking.
- Use a non-stick skillet or a well-seasoned cast-iron pan for better results.
- Cook the pancakes on medium-low heat to ensure they are cooked through without burning.
- Let the batter rest for a few minutes before cooking to allow the oats to absorb some moisture, resulting in fluffier pancakes.
- Add a pinch of salt or a splash of vanilla extract to enhance the flavor.
Nutrition Facts
1 ServingsCalories 290kcal
Protein 12g
Carbohydrates 50g
Fiber 7g
Sugar 13g
Fat 6g
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