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Oatmeal with banana

Oatmeal Banana Breakfast Pancake

A wholesome, filling breakfast — a single big pancake made from rolled oats. It's made without any sugar or flour; a banana does the sweetening. Oats are a source of slow-burning carbs that keep you full for hours. This one's a favorite with anyone who eats clean.

katushafin

Recipe author

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Composition / ingredients

Servings:

Rolled oats

Milk

Eggs

Bananas

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 14 % 5 g

Carbohydrates 69 % 24 g

148 kcal

GI: 4 / 96 / 0

Cooking method

Cooking time: 20 min

Step 1:

Ready to make an oatmeal banana pancake? Gather your ingredients. Quick-cooking oats are best here, since they soften more easily. You can use kefir in place of the milk.
Step 2:

Put the oats, milk, egg, and salt in a bowl. Stir, then let the mixture sit for about 5 minutes so the oats can swell.
Step 3:

Peel the banana and split it in two. Slice one half into thin rounds for the filling. Mash the other half with a fork into a purée for the batter — it stands in for the sugar.
Step 4:

Add the banana purée to the batter and mix well.
Step 5:

Heat a skillet over low heat and add the oil. Pour in the batter and gently spread it across the whole surface with a fork.
Step 6:

Cook the pancake until golden on one side, then carefully flip it. Mine tore a bit when I flipped it — but that didn't get in the way of finishing the dish.
Step 7:

Once the pancake is cooked on both sides, slide it onto a plate. Arrange the banana rounds over one half.
Step 8:

Using a fork, fold the empty half over the filling to close the pancake. Serve it hot, drizzled with honey or syrup if you like.

I've made this pancake several times, and it tore every single time I flipped it — but that never once hurt the flavor, because it comes out wonderful! You'd never guess it's made from oats, which so many people dislike. It's more like a dessert, especially with the banana inside, and it makes a great alternative to a bowl of morning oatmeal. Like any oat dish, it kept me full for hours. Use a nonstick skillet if you can: you'll need only a little oil, and the pancake will flip more easily without sticking or burning. Besides banana, you can fill it with other fruit or berries, cottage cheese, cheese, or avocado — and there are heartier savory fillings too, with chicken, mushrooms, shrimp, or egg.