Oat and banana pancakes

Yields1 Serving

1 cup rolled oats

½ cup oat bran

1 cup rice flour

2 large eggs

1 ½ medium banana (mashed)

low fat milk (lactose free, if needed)

2 tsp baking powder

¾ tsp cinnamon

pinch salt

Add all dry ingredients into a food processor and blend to a fine powder.

Add the banana and eggs and pour in the milk. Mix well until the batter has a slightly runny consistency.

Rest batter for 15 minutes.

Heat some spay and cook in a frypan over medium heat. Spoon the mixture into the pan. Cook until bubbles start to form on the top, then flip and cook for another minute.

Nutrition Facts

0 servings

Serving size

makes 6 portions

Amount per serving

% Daily Value *
Total Fat 3.4g5%
Total Carbohydrate 36.8g14%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Oat and banana pancakes