HP - Healthy Oatmeal Banana Pancakes
Servings: 1 servings
Calories: 592kcal
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Ingredients
Sauce
- ½ cup (75 g) blueberries
- 2 tsp honey
- 1 tbsp lemon juice (or lime juice)
- ½ tsp cornstarch
Pancakes
- ½ cup (40 g) rolled oats
- ¼ cup (32 g) all purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 medium banana (ripe)
- 1 egg
- ½ cup (120 g) water
- 1 tsp vanilla extract
- ½ tsp vegetable oil (optional, for pan)
Topping
- 4 tbsp cottage cheese (as topping)
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, add the vegetable oil, add the batter to your liking. You can pour in the entire batter for one big pancake. Turn the heat to low and cover with a lid, if you have.
- Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.
To serve
- Serve oatmeal banana pancakes with honey blueberry syrup and cottage cheese.
Nutrition
Calories: 592kcal | Carbohydrates: 104g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 1484mg | Potassium: 1280mg | Fiber: 12g | Sugar: 36g | Vitamin A: 381IU | Vitamin C: 23mg | Calcium: 283mg | Iron: 5mg