Do you want to diversify your breakfast with a tasty and quick idea for... healthy banana pancakes?
These mini pancakes have been one of my favorite snacks lately because they are:
- easy to prepare (put all the products in a chopper; mash and bake the pancakes)
- they are terribly delicious
Soft and fluffy pancakes are obtained, which are also quite sweet, because of the banana and the additional honey garnish. Raspberries give them freshness and juiciness, peanut butter - useful fats, and cinnamon and vanilla - a wonderful aroma.
The pancakes are baked in a very lightly greased pan (so that they don't stick) and so they don't become greasy at all.
If you avoid gluten for one reason or another, use gluten-free oatmeal.
Here is the recipe for mini banana pancakes with oatmeal!
Necessary ingredients:
- 2 eggs
-
20 g oatmeal
-
60 g banana
-
2 g oil to grease the pan
-
10 g honey
-
10 g peanut butter
-
30 g of frozen raspberries
- Vanilla
-
For sprinkling: cinnamon
Method of preparation:
In a blender/food processor/chopper, mix the eggs, banana, oatmeal, vanilla, and cinnamon and puree until smooth.
Put a little butter in a hot pan, then form mini pancakes (or just one or two large ones). Bake them on both sides.
Spread honey, peanut butter on the ready pancakes, decorate with raspberries and sprinkle with cinnamon.
Mini banana pancakes have nutrition values as follows:
- 449 calories
- 41.5 g of carbohydrates
- 22.5 g fat
- 20 g protein
See other recipes in our blog .
Author: Katrin Mollova
