Multi-grain oatmeal banana pancakes
Whip up a hearty and nutritious breakfast with these multi-grain oatmeal banana pancakes. Made with ripe bananas, egg whites, olive oil, and a touch of vanilla, these fluffy pancakes are rich in protein and fiber. Perfect for a wholesome start to your day!
- 31 May 2024
- Cook time 5 min
- Prep time 5 min
- 2 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 5g | 14% |
| Sugar 11g | 11% |
| Fat | |
| Fat 2.13g | 3% |
| Saturated 0.36g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.59ug | 0% |
| Choline 18mg | 3% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 1.89mg | 12% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 1.35ug | 1% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 470mg | 14% |
| Selenium, Se 30ug | 52% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 1.25mg | 11% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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