Banana Oat Greek Yogurt Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/2 Banana, sliced (about 50g, medium-size ripe

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 2 Egg whites, large

• Breakfast Foods

  • 1/2 cup Rolled oats

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1/2 cup (40 g) rolled oats*
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 medium-size ripe banana, sliced (about 50g)
• 2 large egg whites
• 1/4 cup (60 g) plain Greek yogurt**
• 1-2 Tbsp (15-30 ml) unsweetened almond milk
• 1/2 tsp vanilla extract

Directions

• Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that its very hot before you start cooking your pancakes.
• Add all the ingredients to a blender in the order listed and blend until the oats have broken down and batter is frothy.
• Using a ladle or 1/4 cup (60 ml) measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side. Repeat with the remaining batter, making sure to coat your skillet again with oil between each batch.
• Remove from heat and serve with your favourite toppings.