Moist & Delicious Banana Pancakes
Over the years, we’ve found that roughly half of all of our clients want something sweet at breakfast. And these twin sister, veggie loving registered dietitians and personal trainer with a big ‘ole sweet tooth, completely get it! However, what we’ve learned and what we’ve helped hundreds of clients to do is to satisfy that sweet tooth with nutrient packed, naturally sweet (no added sugar!) foods. So rather than opting for a sugary, calorie- loaded breakfast like a pastry or donut that would be heavy, create an energy high followed by a crash and start the vicious cycle of craving more sweets, instead, we help them to satisfy the sweet craving with delicious, filling foods that help them to stay satisfied—all without breaking the calorie bank! The winning combination? Nutrient packed juicy sweet fruit for energy and protein for satiety and to extend that energy boost. Buckle up butter cup, you’re about to find a new breakfast bestie! 🙂
When the cravings for pancakes, donuts, and other sweet breakfast treats come around, here is your delicious and waistline friendly answer to those indulgent doozys. It’s a healthy flapjack morning fix! These pancakes are the light, fluffy and fun flavor of the American classic. Using wholesome ingredients like rolled oats and Greek yogurt, this delicious meal kick starts your day, leaving your sweet tooth satisfied with the sweet bananas.! Although you could dust these with powdered sugar or a small amount of syrup, these are guaranteed to leave you satisfied even just topped with fresh fruit, or a small additional dollop of Greek yogurt. You’ll flip for this flaps!
Moist & Delicious Banana Pancakes
Serves 1 (Makes 6 pancakes using 1/4 cup batter each or makes 3 larger pancakes using 1/2 cup batter each.
Ingredients:
1/2 cup rolled oats
1/2 banana, sliced
2 large egg whites (we used EgglandsBest because they’re fresher than other eggs)_
2 Tbsp unsweetened almond milk
1/2 tsp vanilla extract
1/4 cup nonfat Greek Yogurt
1/2 tsp cinnamon
1/2 tsp baking powder
Directions:
- Place all of the ingredients in a blender and blend until a thick batter is formed with a smooth.
- Spritz a medium-sized skillet with oil from a spray container, and bring to medium heat.
3. Once the pan is heated, using a measuring cup, measure ¼ cup of batter onto the skillet for each pancake. You’ll likely, cook these in two batches.
4. Cook until bubbles form on the top of the batter and the edges are cooked, then flip. Cook 1-2 more minutes on the opposite side then remove from heat.
5. Repeat steps until all of the batter is gone, making sure to spritz the pan with a little more oil in between each batch.
6. Serve with toppings and enjoy!
**For larger pancakes, use ½ cup measure cup for dropping the batter on the skillet! Just keep in mind the nutrition facts for each pancake will double. 🙂
Nutrition Information per serving (entire recipe): 292 Calories, 4 g Fat, 47g Carbohydrates, 18g Protein,7g Fiber, 186mg Sodium
- ½ cup rolled oats
- ½ banana, sliced
- 2 large egg whites
- 2 Tbsp unsweetened almond milk
- ½ tsp vanilla extract
- ¼ cup nonfat Greek Yogurt
- ½ tsp cinnamon
- ½ tsp baking powder
- Place all of the ingredients in a blender and blend until a thick batter is formed with a smooth consistency.
- Spritz a medium-sized skillet with oil from a spray container, and bring to medium heat.
- Once the pan is heated, using a measuring cup, measure ¼ cup of batter onto the skillet for each pancake. You’ll likely, cook these in two batches.
- Cook until bubbles form on the top of the batter and the edges are cooked, then flip. Cook 1-2 more minutes on the opposite side then remove from heat.
- Repeat steps until all of the batter is gone, making sure to spritz the pan with a little more oil in between each batch.6. Serve with toppings and enjoy!
- **For larger pancakes, use ½ cup measure cup for dropping the batter on the skillet!