You just need 3 fixings (banana, eggs and oats) to make these solid, banana hotcakes. Simple, kid-accommodating and ideal for spending bananas. Include a spoonful of nutty spread and a spot of cinnamon to take these to the following level!
Banana Egg Oat Pancakes are a go-to breakfast formula that everybody ought to have in their back pockets!
In case you're inexperienced with banana-egg hotcakes, these aren't only any flapjacks. They are made totally of crushed, ready bananas, eggs and oats.
Only 3 fixings! Making them a simple, sound breakfast. I adore serving them to my children, yet I additionally prefer to make these as a post-exercise breakfast for myself. They are loaded with protein and normally improved with the banana.
I include a spot of cinnamon, a spoonful of nutty spread and now and then a sprinkling of chocolate chips for additional delightfulness. These hotcakes suggest a flavor like a treat, yet are brimming with healthy fixings!
Ingredients
1 ripe banana
2 eggs
1/4 cup gluten-free oats
pinch of salt
pinch of cinnamon
1 spoonful peanut butter or almond butter (optional)
coconut oil/butter for cooking
Instructions
Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-high heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
Serve with bananas and maple syrup. Enjoy!
Recipe Notes
My all-time favorite non-stick is this small scanpan. I use it every single day and it’s the perfect size for making these pancakes!
I like using GF Harvest Gluten-Free Oats to keep these gluten-free.
For more detail : http://bit.ly/30EUTZP
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