Oat and banana pancakes: A healthy twist on breakfast classics

Pancakes or crepes are often classified as flour-based dishes. Traditional recipes indeed rely on flour. However, there are increasingly more alternatives available. One such alternative is oats. Sugar, on the other hand, can be swapped with blended fruits.

Are you limiting flour and sugar and thinking breakfast pancakes aren't for you? Think again. All it takes is choosing an alternative recipe. First and foremost, consider using oats, which will thicken the batter nicely and serve as a flour substitute. This product is often recommended by nutritionists because oats are rich in fiber, B vitamins, and minerals such as magnesium, iron, and zinc. They provide energy for the entire morning and ensure a lasting feeling of fullness. You can use quick oats for the pancakes, which should be ground in a blender.

What about replacing sugar? Blended bananas are a great option. These fruits are naturally sweet and also packed with vitamins and fiber, adding a pleasant flavor to the pancakes. This simple breakfast dish is also a great way to use very ripe fruits.

Ingredients:

                              
• Half a cup of oats (preferably use quick oats),
• 2 ripe bananas,
• 2 eggs,
• Half a cup of milk (optionally plant-based milk),
• Cinnamon or gingerbread spice to taste,
• Raisins, cranberries, nuts to taste,
• Oil for frying,
• Natural yogurt and seasonal fruits for serving.

Instructions:

                  
1. Grind the oats in a blender.
2. Mash the bananas with a fork, then combine them with eggs, spices, and finely chopped add-ins. Mix all the ingredients together.
3. Add the ground oats. The batter should be quite thick.
4. Heat oil in a pan and fry small pancakes for 3 minutes on each side until they are nicely browned.
5. Serve the pancakes with natural yogurt and seasonal fruits. They taste good both warm and cold.