Healthy Oatmeal Banana Pancakes
Servings: 2 servings
Calories: 431kcal
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Ingredients
Sauce
- 1 cup (150 g) blueberries
- 1 tsp honey
- 2 tbsp lemon juice (or lime juice)
- ½ tsp cornstarch (dissolved in COLD water)
Pancakes
- ¾ cup (60 g) rolled oats
- ¼ cup (30 g) all purpose flour
- Salt to taste
- 1 tsp baking powder
- 1 medium banana (ripe)
- 2 eggs
- ¾ cup (180 ml) water
- 1 tsp vanilla extract
- 1 tsp vegetable oil (optional, for pan)
Topping
- 4 tbsp low fat cottage cheese (as topping)
- 1 tbsp pumpkin seeds
Instructions
For the sauce
- Add all the blueberries into a small pot along with the lemon (or lime) juice and the honey.
- Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.
- Dissolve the cornstarch in a tbsp of COLD water, mix and boil the liquid to activate the cornstarch. Immediately after, cool and rest until needed.
For the pancakes
- Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.
- Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.
- Heat a non-stick pan with vegetable oil) and add about ⅙ of the batter (the recipe makes small 6 pancakes total). Turn the heat to low and cover with a lid.
- Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.
- Repeat with the rest of the batter.
Serve
- Serve oatmeal banana pancakes with honey blueberry syrup and cottage cheese.
Nutrition
Calories: 431kcal | Carbohydrates: 63g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 196mg | Potassium: 800mg | Fiber: 9g | Sugar: 20g | Vitamin A: 330IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 4mg