Healthy Banana Oat Pancakes for Weight Loss - Simple, Satisfying, and Nutritious
Servings: 2 servings
Ingredients
- 2 large ripe bananas (the spottier, the better)
- 2 large eggs
- 1 cup rolled oats (or quick oats)
- 1/4 cup unsweetened almond milk (or any milk)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional add-ins: 2 tablespoons plain Greek yogurt (extra protein), 1 tablespoon ground flaxseed or chia seeds (fiber), a few blueberries or sliced strawberries
- For cooking: 1–2 teaspoons olive oil, avocado oil, or a light spritz of cooking spray
- For serving (light toppings): Fresh berries, a spoonful of Greek yogurt, a drizzle of pure maple syrup (go easy), or a sprinkle of chopped nuts
Instructions
- Blend the batter: Add bananas, eggs, oats, milk, baking powder, vanilla, cinnamon, and salt to a blender. Blend until smooth and slightly thick. Let it rest for 2–3 minutes so the oats hydrate.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or spray.
- Pour and shape: Pour 1/4 cup of batter per pancake. If you’re adding berries or seeds, sprinkle them on top now.
- Cook gently: Cook 2–3 minutes until you see small bubbles and the edges look set. Flip and cook another 1–2 minutes. Lower the heat if they brown too fast.
- Serve smart: Plate with fresh fruit and a spoonful of yogurt. If using syrup, keep it to 1 teaspoon to 1 tablespoon to maintain a weight-loss focus.
- Batch and store: Let leftovers cool completely before storing (see tips below).