Banana Oat Greek Yogurt Pancakes

(40 g) rolled oats*

tsp baking powder

tsp cinnamon

medium-size ripe banana, sliced (about 50 grams)

(60 g) plain Greek yogurt**

almond milk

tsp vanilla extract

Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it&#8217;s very hot before you start cooking your pancakes.

Add all the ingredients to a blender in the order listed and blend until the oats have broken down and batter is frothy.

Using a ladle or 1/4 cup (60 ml) measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side. Repeat with the remaining batter, making sure to coat your skillet again with oil between each batch.

Remove from heat and serve with your favourite toppings.

Amanda, these pancakes are out of this world delicious ! I serve them with Applegate farms Maple Sausage or Turkey Bacon. We have a extreme clean eating diet and for medical reasons for our daughter who deals with chemical overload. She unfortunately isn't able to eat them yet but we are. We love them. 
I'm sharing your recipe and website on my website. I hope you don't mind :) 
Im not quite a professional blogger Im just documenting life as it happens on the road with a special needs child.

Always in search of EASY glutenfree pancakes and this is a  great recipe! Never thought about using a blender.  Since I would rather not separate my eggs, I threw the whole thing in. Doubled the recipe (except the eggs since I was using whites and yolk) and added 1/4c blueberries and 1Tbsp succanat, so that we didn't need to serve with syrup. I also used coconut milk (nut allergy) and added 1/4tsp salt and baking soda (which made them more fluffy). Thanks so much! Will be sharing this with everyone!

Can you tell me how much fat, carbs, fiber, and sugar are in this recipe?

I made these this morning.  They were good.  They were very easy to make and a nice way to start using up some of the frozen bananas I have in my freezer.  I was surprised that there wasn't a very pronounced banana flavor, (not a complaint).    They aren't very sweet, which makes me think that's why the banana was added.  To give a little sweetness and flavor.  Definitely a healthier alternative for pancakes and way better than a bowl of oatmeal.  At about 300 calories, 20 gr protein and 5 gr of fiber, it's a nice way to start the day.  When I make these again, I'm going to add a packet of sweetener.  Or in place of the milk, a little zero calorie Torani syrup.

Thank you for the recipe!

Loved these pancakes!
I used low-fat milk instead of almond milk.

Awesome and interesting article. great thing you have always share with us. just continue composing this kind of post.

banana oat greek yogurt pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Author : Amanda @ Running with Spoons

Ingredients

Instructions

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