Moist & Delicious Banana Pancakes
  • ½ cup rolled oats
  • ½ banana, sliced
  • 2 large egg whites
  • 2 Tbsp unsweetened almond milk
  • ½ tsp vanilla extract
  • ¼ cup nonfat Greek Yogurt
  • ½ tsp cinnamon
  • ½ tsp baking powder
  1. Place all of the ingredients in a blender and blend until a thick batter is formed with a smooth consistency.
  2. Spritz a medium-sized skillet with oil from a spray container, and bring to medium heat.
  3. Once the pan is heated, using a measuring cup, measure ¼ cup of batter onto the skillet for each pancake. You’ll likely, cook these in two batches.
  4. Cook until bubbles form on the top of the batter and the edges are cooked, then flip. Cook 1-2 more minutes on the opposite side then remove from heat.
  5. Repeat steps until all of the batter is gone, making sure to spritz the pan with a little more oil in between each batch.6. Serve with toppings and enjoy!
  6. **For larger pancakes, use ½ cup measure cup for dropping the batter on the skillet!
Nutrition Information
Serving size: 6 pancakes Calories: 292 Fat: 4 g Carbohydrates: 47 g Sodium: 186 mg Fiber: 7 g Protein: 18 g
Recipe by Nutrition Twins at