Breakfast
Two-ingredient banana oat pancakes
Saturday morning before a match, or a big batch for the freezer.
- Servings
- 2
- Total
- 15 min
- Skill
- Easy
What you need
Ingredients
Making for
2 servings
- Rolled oats0.5 cup
- Bananas1 each
- Eggs1 each
- Milk0.25 cup
Quantities scale linearly with servings. Round to the nearest practical amount when shopping.
Steps
- 1
Blend the oats first, dry
One cup of rolled oats alone in the blender for 15 seconds, until it looks like flour. Blended wet they stay gritty, and gritty pancakes are the reason this recipe gets abandoned.
0:15
- 2
Everything else in, blend to a batter
Two ripe bananas, two eggs, half a cup of milk and a teaspoon of vanilla. Blend 30 seconds. It will be thinner than normal pancake batter and that is correct.
0:30
- 3
Medium-low heat, and wait for the bubbles
These burn faster than flour pancakes because the banana sugar caramelises. Medium-low, and only flip when bubbles hold their shape on the surface, about 3 minutes.
3:00
- 4
Flip once and no more
About 2 minutes on the second side. Flipping repeatedly makes them dense, and there is no flour here to save them.
2:00
Coach's notes
- No flour and no added sugar. The sweetness is entirely the bananas, so use ones with brown freckles.
- About 16 g of protein a serving from the eggs and milk.
- They will never be as fluffy as a flour pancake. They are meant to be a bit dense and that is the trade for what is in them.
- Freeze flat on a tray first, then stack with parchment, or they weld together.