Breakfast

Sugar-Free Banana Oat Pancakes

Name: Sugar-Free Banana Oat Pancakes
Total time: 40 min
Yield: 4 servings
Ingredients: 1 piece ripe banana; 1 piece egg; 5 tablespoon milk; 1 small tea glass rolled oats; 2 tablespoon olive oil; 0.5 teaspoon baking soda; 1 teaspoon vanilla extract; 1 pinch sea salt; 0.5 teaspoon freshly ground cardamom; 2 tablespoon roasted slivered almonds

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 piece ripe banana
1 piece egg
5 tablespoon milk
1 small tea glass rolled oats
2 tablespoon olive oil
0.5 teaspoon baking soda
1 teaspoon vanilla extract
1 pinch sea salt
0.5 teaspoon freshly ground cardamom
2 tablespoon roasted slivered almonds

Step-by-Step Preparation

Speed:1x

First, put the rolled oats into a food processor or blender. Blend on high speed for approximately 30-45 seconds until the oats are completely powdered and reach a floury consistency.

In a large mixing bowl, whisk the egg with a fork or whisk until slightly frothy for approximately 1 minute.

In a separate bowl, mash the banana with a fork until it becomes a smooth puree. Add the mashed banana to the whisked egg and mix homogeneously.

Add the milk, olive oil, vanilla extract, 1 pinch of sea salt, 1/2 teaspoon of freshly ground cardamom, and the baking soda to the mixture. Mix again until all liquid ingredients are well combined.

Add the oats that you turned into flour in the blender to the liquid mixture and mix with a spatula until you obtain a smooth dough. Let the prepared mixture rest in the refrigerator for 30 minutes for the dough to set.

Lightly grease and heat a non-stick pan over medium heat. Take 1 ladle of the prepared dough at a time and pour it into the pan. Cook until bubbles appear on the surface, then flip with a spatula and cook the other side for approximately 1-2 minutes until it turns golden yellow.

Transfer the cooked pancakes to a serving plate. Serve by sprinkling roasted slivered almonds on top at the time of serving.

Chef's Tips

Letting the pancake batter rest in the refrigerator allows the oats to absorb the milk and achieve the right consistency, resulting in softer pancakes.
To maintain the pan's temperature, switching to medium-low heat after cooking the first pancake prevents burning.
The ripeness of the banana directly determines the natural sugar content of your pancakes; choose bananas that are completely yellow with black spots on them.

Alternative & Optional Ingredients

You can use the same amount of whole wheat flour instead of rolled oats.
You can choose plant-based milk alternatives in the same proportion instead of milk.

Gourmet Recommendations

You can complete the flavor balance by drizzling a bit of honey or molasses over the pancakes when serving.
To enrich the presentation, you can add fresh forest fruits (blueberries, raspberries, or sliced strawberries) to the side of the plate.

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Nutrition Facts

Per Serving

Calories165 kcal

Protein5 g

Carbohydrates18 g

Fat9 g

Fiber 2 g

Sugar 5 g

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Breakfast

Sugar-Free Banana Oat Pancakes

Duration

40 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp