Banana Oat Pancakes
Pancakes banane-avoine
15 min · Easy · 350 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Banana(Banane)2Not stocked
- Rolled oats(Flocons d'avoine)100 gIn the shopFAVRICHON, Gluten Free Oat Flakes 500g
- Egg(Œuf)2Not stocked
- Cinnamon(Cannelle)1 tspIn store only
- Maple syrup(Sirop d'érable)2 tbspNot stocked
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Preparation
Step by step, from pantry to plate.
Add the rolled oats to a blender or food processor and blend until they form a fine flour.
Add the bananas, eggs, cinnamon, and maple syrup to the blender, then blend until smooth.
Let the batter rest for 2 to 3 minutes so the oats can soften a little.
Heat a nonstick skillet or griddle over medium heat.
Spoon small rounds of batter onto the hot surface and cook until the tops look set and the bottoms are golden.
Flip the pancakes and cook the other side until golden and cooked through.
Serve warm, with a little extra maple syrup if you like.
Good to know
If the batter seems too thick, add a small splash of water to help it blend and spread more easily.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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