20minutes
623Calories
16gProtein
1serving
The banana replaces the egg and the sugar at once, ground oats replace the flour. These pancakes are denser than the classic kind, and they keep you full until lunch.
Ingredients
Forserving
- 80 gRolled oats, finely ground
- 120 gBanana, ripe (1 piece)
- 120 mlSoya milk
- 5 gBaking powder (1 tsp)
- 10 gCoconut oil
- 15 gMaple syrup (1 tbsp)
- Cinnamon, a pinch of salt
How to make it
- Grind the oats into flour in a blender. Mash half the banana, stir it with the soya milk, baking powder, cinnamon and salt into a batter and leave it for five minutes.
- Melt the coconut oil in the pan and cook small pancakes over medium heat for two to three minutes a side.
- Serve with the rest of the banana in slices and maple syrup.
One tip
Small pancakes are easier to flip without egg than large ones.
Nutrition per serving
| Calories | 623 |
|---|---|
| Protein | 16 g |
| Fat | 17 g |
| Carbs | 101 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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