Banana oat pancakes

Ingredients

• Oats, dry1 cup · 81 g307 cal
• Banana2 medium · 236 g210 cal
• Egg2 large · 100 g143 cal
• Whole milk½ cup · 122 g74 cal
• Olive oil, for the pan2 tsp · 9 g80 cal
• Whole recipe, 2 servings814 cal

To taste, not counted: ½ tsp baking powder; a pinch of salt; cinnamon, if you like. They add a few calories at most.

Method

1. Blend the oats in a blender until they look like coarse flour.
2. Add the bananas, eggs, milk, baking powder, salt, and cinnamon. Blend until smooth, then let the batter rest for 5 minutes so it thickens.
3. Heat a nonstick pan over medium heat and brush it with a little of the oil.
4. Pour about 3 tablespoons of batter per pancake. Cook for 2 to 3 minutes, until bubbles appear and the edges look set, then flip and cook for 1 to 2 minutes more. Oil the pan lightly between batches.
5. Divide the pancakes between two plates. Fruit or syrup on top is extra and isn’t counted here.

How the calories add up

• The oats and bananas supply 517 of the 814 calories in the batch.
• The oil for the pan adds 80 calories. Using 1 teaspoon instead of 2 saves about 40.
• Each tablespoon of maple syrup or honey on top adds roughly 50 to 65 calories, depending on the brand. Check its label.

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Recipe by the Calorify team. Nutrition is calculated from USDA FoodData Central (SR Legacy) values for the amounts listed, then rounded. It is an estimate, not a lab analysis, and your ingredients and portions may differ. Times are approximate. General information, not individualized nutrition advice. Read our editorial approach.