By Sydney Battle
Peel the banana and place it in a mixing bowl. Mash it thoroughly with a fork until smooth.
Add the rolled oats, egg, baking powder, and a pinch of salt to the mashed banana. Mix until well combined into a batter.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Once the oil is hot, pour about 2 tablespoons of the batter per pancake onto the pan. Cook for about 2-3 minutes, until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes, until golden brown on both sides and cooked through.
Remove the pancakes from the pan and keep them warm. Repeat with the remaining batter, adding more oil if needed.
Serve the pancakes hot with a generous topping of fresh berries.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features large banana, rolled oats, egg and other delicious ingredients. Contains 350 calories total.
Peel the banana and place it in a mixing bowl. Mash it thoroughly with a fork until smooth.
Add the rolled oats, egg, baking powder, and a pinch of salt to the mashed banana. Mix until well combined into a batter.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Once the oil is hot, pour about 2 tablespoons of the batter per pancake onto the pan. Cook for about 2-3 minutes, until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes, until golden brown on both sides and cooked through.
Remove the pancakes from the pan and keep them warm. Repeat with the remaining batter, adding more oil if needed.
Serve the pancakes hot with a generous topping of fresh berries.
Calories per Serving: 350
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