If you are like us, you may have a morning tradition of cooking something special for breakfast. Deciding what to make is usually the hardest part, but if you’re looking for breakfast that is filling and healthy, there are many options.
For example, one of our favorite foods is cottage cheese pancakes. However, after realizing how much sodium cottage cheese actually contained (400mg), we simply had to change it somehow.
After some experimenting, it turns out that Greek yogurt can be used to substitute the cottage cheese. Other types of yogurt can be used too, like Siggi Icelandic-style yogurt. To make things even better, you can try to experiment with flavors, such as vanilla, blueberry, even acai mixed berry. As the recipe also has bananas in it, the final taste is similar to banana nut bread.
Now, let’s sum all of this fun experimenting together, take some blueberries, and get oatmeal banana pancakes!
Banana pancakes recipe
Serving size: 4 pancakes
- Calories: 208
- Fat: 3.8g
- Sugar: 12.8g
- Fiber: 3.3g
- Protein: 13.6g
Prep: 5 minutes, cooking: 5 minutes = total of 10 minutes.
- ½ tsp. baking powder
- ½ cup gluten-free rolled oats
- ½ ripe banana (medium)
- 1 egg
- ½ tsp. vanilla extract
- 1/3 cup blueberries (frozen or fresh)
- 1 container of yogurt
- Blend all the ingredients together (expect blueberries) until smooth texture. For batter that is too thick, 1-2 tsp of almond milk works well. Set aside.
- Lightly coat the nonstick pan with cooking spray or butter and bring to medium low heat.
- Place your batter in the pan in ¼ cup drops. Add blueberries to the top and allow to cook until bubbles appear on top. Flip and cook until golden brown.
- Wipe the pan between batches to keep the leftovers from burning.
Did you like the recipe? Or do you have any tips to improve it? Don’t hesitate to comment below and check out more articles about healthy food: how to make carbs healthier and 12 portable protein snacks.