Multi-grain oatmeal banana pancakes
Multi-grain oatmeal banana pancakes are a nutritious breakfast option, combining the fiber of multi-grain oats with the natural sweetness of mashed bananas and protein from egg whites. Simple to prepare, these pancakes offer a healthy and satisfying start to your day.
Cook time 5 min
Prep time 5 min
Ingredients:
1 banana1 tsp baking powder
1 tbsp olive oil
1 cup egg whites
1/2 tbsp vanilla extract
1/2 cup multi-grain oatmeal
Start your day with a nutritious and delicious breakfast by making Multi-grain Oatmeal Banana Pancakes. Packed with fiber from multi-grain oatmeal, protein from egg whites, and natural sweetness from bananas, these pancakes are a healthy and satisfying meal to kick off your morning.
Instructions:
- Peel the banana and place it in a large mixing bowl.
- Mash the banana thoroughly using a fork until it becomes a smooth, lump-free paste.
- Add the egg whites to the bowl containing the mashed banana.
- Pour in the vanilla extract.
- Drizzle the olive oil.
- Stir the mixture well until all wet ingredients are fully combined.
- Add the multi-grain oatmeal to the wet mixture in the bowl.
- Sprinkle the baking powder on top.
- Stir the mixture thoroughly until the ingredients are well-combined and you have a batter.
- Lightly oil or spray a nonstick skillet or griddle and place it over medium heat.
- Pour a small amount of the pancake batter onto the preheated skillet to form pancakes (about 1/4 cup of batter per pancake).
- Cook each pancake for about 2-3 minutes on one side, or until bubbles appear on the surface and the edges start to look set.
- Flip the pancakes carefully using a spatula and cook for another 2-3 minutes on the other side, or until the pancakes are golden brown and cooked through.
- Once done, remove pancakes from the skillet and set them aside.
- Repeat the process with the remaining batter until all pancakes are cooked.
- Serve warm, optionally with toppings such as fresh fruit, maple syrup, yogurt, or nuts.
Multi-grain Oatmeal Banana Pancakes are a delicious and healthy way to start your day. This simple recipe brings together wholesome ingredients to create fluffy, flavorful pancakes that are sure to satisfy. Enjoy them with your favorite toppings and relish a morning meal that fuels your body and keeps you energized for hours.
Multi-grain oatmeal banana pancakes FAQ:
A nonstick skillet or griddle that is about 10-12 inches in diameter works best for cooking these pancakes. This size allows for cooking multiple pancakes at once while ensuring even heat distribution.
Pancakes are done when they are golden brown on both sides. You can check for doneness by looking for bubbles on the surface and ensuring that the edges appear set before flipping.
Yes, you can substitute egg whites with whole eggs. Use about 2 whole eggs instead of the 1 cup of egg whites, but keep in mind that this will slightly alter the texture and nutritional profile.
Let the pancakes cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a microwave or skillet before serving.
You can use rolled oats, quick oats, or even whole wheat flour as a substitute for multi-grain oatmeal. Just adjust the liquid if necessary, as the consistency may vary.
Cooking Tips:
- Ensure the banana is ripe for added sweetness and ease of mashing.
- Blend the oatmeal into a fine flour for a smoother pancake texture.
- Use a non-stick pan or a lightly greased skillet to prevent the pancakes from sticking.
- Cook on medium-low heat to ensure the pancakes cook through without burning.
- Top with fresh fruit, nuts, or a drizzle of honey for added flavor and texture.
Nutrition Facts
2 ServingsCalories 230kcal
Protein 16g
Carbohydrates 44g
Fiber 5g
Sugar 11g
Fat 2.13g
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