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Oat Pancake with Candied Fruit, Raisins, and Banana

A tasty, out-of-the-ordinary breakfast — and a healthy one, too! An oat pancake with banana makes for a wholesome, delicious start to the day, and it's sure to be a hit with kids and grown-ups alike. If you soak the raisins ahead of time, the dish comes together in no time. If you're tired of the usual breakfast porridge, this recipe adds some variety to your morning routine.

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Oatmeal with candied fruits, raisins and banana
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 5 g
Fats 11 % 4 g
Carbohydrates 76 % 28 g
146 kcal
GI: 0 / 96 / 4
    1. Rinse the raisins and soak them for half an hour, then drain and rinse with clean water. 2. In a bowl of a suitable size, combine the oats and candied fruit, then add the raisins. 3. Crack in the egg and stir. 4. Pour in the water and stir again. 5. Let the mixture rest for 5 minutes. 6. Heat a skillet over medium heat and lightly grease it with olive oil. 7. Spread half the mixture in the pan, level it out, reduce the heat to low, and cook the oat pancake until the excess moisture cooks off. You'll also know it's ready when you can flip it over with a spatula. 8. Cook the other side until golden. 9. Cook the second pancake the same way. 10. Peel the bananas and slice each into rounds. 11. Place the finished oat pancakes on plates, arrange banana slices over one half, and fold the other half over the top. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Bananas - 89  kcal/100g
  • Raisins - 280  kcal/100g
  • Sultanas - 279  kcal/100g
  • Candied fruit - 216  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rolled oats - 305  kcal/100g
  • Raw rolled oats - 390  kcal/100g

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