Oatmeal pancake is a true wonder, which can charge your body with a lot of energy while pampering your foodie soul. Add this buddy to your healthy morning routine, and you’ll get the full advantage of eating oats with the perfect combination of Greek yogurt, ripe banana, and berry preserves. Great marriage of proteins and “slow” carbohydrates will satiate you for a long time.
Oatmeal pancake with banana and yogurtCourse: BreakfastCuisine: American, EuropeanDifficulty: Easy
- for the oat pancake:
1 medium egg
3 tablespoons steel-cut or rolled oats, grinded
3 tablespoons skim milk or plant-based milk
1/2 tablespoon olive or coconut oil (optional, if you don’t have a non-stick frying pan)
A pinch of salt
- For the filling:
1 medium ripe banana, sliced
2.4 Oz (70g) plain non-fat Greek yogurt
1/2 tablespoon sliced almonds
1 tablespoon raspberry or blueberry preserves
- Grind 3 tbsps oats in a blender. You can set aside some whole grains and add them to the ground oats to enliven the texture of your pancake.
- Mix 1 egg, 3 tablespoons milk, and the oats. Add a pinch of salt. Set aside for 10-15 minutes to let the mixture rest.
- Heat a frying pan over medium heat. Add 1/2 tbsp vegetable oil, if needed.
- When hot, cook your pancake on each side until golden or browned.
- Once cooked, remove the pancake from the pan. Add 1 sliced banana, 2.4 Oz (70g) plain non-fat Greek yogurt, and 1 tbsp raspberry or blueberry preserves. Decorate with sliced almonds.
- Nutrition facts are presented for 1 portion, excluding oil.
- Percent Daily Values are based on a 2,000calorie diet. Your daily values may be higher or lower depending on your calorie needs. The Nutritional Values provided are estimates only and may vary based on the preparation method.