If you’re looking in the mood for pancakes that are not only super easy to make and delish, but that also just happen to be made from 4 simple ingredients you likely have in your house, you have met your scrumptious match (like our 3-Ingredient Weight Loss Pancakes!) And all for just 75 delicious and wholesome calories in a satisfying cake!
Pssst…if you’re like most of our clients, you’re also looking for easy ways to sneak your veggies in–so check out these veggie recipes we made last week– our Strawberry and Citrus Salad with Avocado and our Baked Zucchini Boats and our Smoked Paprika Zucchini Chips !
Easy Oats ‘n Nana Pancakes
Serves: Roughly 8 pancakes
Ingredients:
1 cup quick oats or rolled oats
1 very ripe large banana
1/2 cup nonfat honey flavored Greek yogurt (can also use Vanilla flavored or berry or lemon)
1 Eggland’s Best Egg (we use Eggland’s Best because they have 25% less saturated fat and 4 times the vitamin D compared to other eggs)
1 1/2 teaspoons cinnamon
Optional toppings: Honey, banana sliced, slivered almonds, dried cranberries
Directions:
In a medium bowl, mash the banana until with the yogurt, mixing the banana into the yogurt until it’s smooth and thoroughly combined.
Stir in the oats, cinnamon and egg.
Spray a medium sized pan with oil from a spray container and heat over medium heat.
Spoon a small amount (a little less than ¼ cup) of the mix into the pan. Depending on space in pan, add several more ¼ cup spoonfuls to the pan with enough space in between to allow the pancakes to grow. Once the pancake starts to set, flip it. Then cook until the other side sets. Once set, remove from heat. Continue making pancakes until the batter is gone!
We love to top these with banana slices, a little bit of honey, slivered almonds and a few dried cranberries! We also love these served cold, so after cooking we’ll drizzle with honey, add banana slices and freeze them on a plate for about 20-30 minutes before digging in. Soo good!
This recipe makes about six to eight, 4-5 inch pancakes, depending on how tightly packed the oats are and what size the banana is.
Makes 8 pancakes, Nutrition Facts Per serving (1 pancake): 75 Calories, 2 g Fat, 0 g Saturated Fat, 13 g Carbohydrate, 3 g Protein, 2 g Fiber, 4 g Sugar, 20 g Sodium
The Nutrition Twins work with Eggland’s Best to help people to make nutritious choices.
- 1 cup quick oats or rolled oats
- 1 very ripe large banana
- ½ cup nonfat honey flavored Greek yogurt (can also use Vanilla flavored or berry or lemon)
- 1 Eggland’s Best Egg (we use Eggland’s Best because they have 25% less saturated fat and 4 times the vitamin D compared to other eggs)
- 1½ teaspoons cinnamon
- Optional toppings: Honey, banana sliced, slivered almonds, dried cranberries
- In a medium bowl, mash the banana until with the yogurt, mixing the banana into the yogurt until it’s smooth and thoroughly combined.
- Stir in the oats, cinnamon and egg.
- Spray a medium sized pan with oil from a spray container and heat over medium heat.
- Spoon a small amount (a little less than ¼ cup) of the mix into the pan. Depending on space in pan, add several more ¼ cup spoonfuls to the pan with enough space in between to allow the pancakes to grow. Once the pancake starts to set, flip it. Then cook until the other side sets. Once set, remove from heat. Continue making pancakes until the batter is gone!
- We love to top these with banana slices, a little bit of honey, slivered almonds and a few dried cranberries! We also love these served cold, so after cooking we’ll drizzle with honey, add banana slices and freeze them on a plate for about 20-30 minutes before digging in. Soo good!
- This recipe makes about six to eight, 4-5 inch pancakes, depending on how tightly packed the oats are and what size the banana is.
For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!