Recipes
Breakfast

Banana oat pancakes with yogurt and strawberries

Pancakes made from just oats, banana and eggs, topped with Greek yogurt, strawberries and a little maple syrup.

Banana oat pancakes with yogurt and strawberries

Vegetarian Quick Budget High protein

Prep
5 min
Cooking
12 min

Per serving

524 kcal

Protein
30 g
Carbs
68 g
Fat
16 g
Fibre
9 g

In these plans

Ingredients

7 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Rolled oats, rolled oats 280 g ≈ 3 ½ cups
  • Banana, very ripe 6 medium 700 g
  • Eggs 14 large 700 g
  • Ground cinnamon, a pinch 1 ½ tsp
  • Butter, for the pan 2 tbsp 30 g
  • Plain Greek yogurt (0%) 700 g ≈ 3 cups
  • Strawberries, sliced 560 g ≈ 3 ¾ cups
  • Maple syrup 3 ½ tbsp 70 g

Steps

  1. Blend the oats, banana, eggs and cinnamon for 30 seconds, until smooth.
  2. Let the batter rest for 3 minutes so the oats thicken it.
  3. Melt half the butter in a non-stick pan over medium heat.
  4. Pour in 3 small pancakes (about 3 tbsp of batter each) and cook for 2 minutes, until bubbles form and the edges look set.
  5. Flip and cook 1 to 2 minutes more, then repeat with the rest of the butter and batter.
  6. Top with the Greek yogurt, strawberries and maple syrup.

Tip: Keep the heat at medium: these brown faster than flour pancakes.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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