Easy Oats ‘n Nana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. In a medium bowl, mash the banana until with the yogurt, mixing the banana into the yogurt until it’s smooth and thoroughly combined.
  2. Stir in the oats, cinnamon and egg.
  3. Spray a medium sized pan with oil from a spray container and heat over medium heat.
  4. 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!
  5. 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!
  6. 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.
Nutrition Information
Serving size: 1 pancake Calories: 75 Fat: 2 g Saturated fat: 0 g Carbohydrates: 13 g Sugar: 4 g Sodium: 20 mg Fiber: 2 g Protein: 3 g
Recipe by Nutrition Twins at https://nutritiontwins.com/easy-oats-n-nana-pancakes/