Banana Oat Greek Yogurt Pancakes
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| Ingredients | |
| 1/2 cup | Rolled Oats |
| 1/2 teaspoon | Baking Powder |
| 1/2 teaspoon | Cinnamon |
| 1/2 medium | Banana, sliced |
| 2 large | Egg Whites |
| 1/4 cup | Plain Greek Yogurt |
| 2 tablespoon | Almond Milk |
| 1/2 teaspoon | Vanilla Extract |
Directions
Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
Add ingredients to a blender in the order listed and blend until oats are broken down and batter is frothy.
Using a ladle or 1/4 cup measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side.
Repeat with remaining batter, making sure to coat your skillet again with oil between each batch.
Remove from heat and serve with your favorite toppings.
Nutrition Information
Serves: 1 | Serving Size: 6 pancakes
Per serving: Calories: 288; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 3mg; Sodium: 378mg; Carbohydrate: 47g; Dietary Fiber: 6g; Sugar: 10g; Protein: 20g
Nutrition Bonus: Potassium: 473mg; Iron: 13%; Vitamin A: 2%; Vitamin C: 9%; Calcium: 24%
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