- 150 g Banana 1-2 peeled bananas
- 120 ml Greek style yoghurt ½ cup
- 1 Egg
- 100 g rolled oats 1 cup
- 1 Tablespoon maple syrup or honey
- 1 teaspoon cinnamon
- 1 teaspoon Vanilla essence
- ½ teaspoon baking powder
- Butter/oil to grease pan
Put all ingredients in blender and blend until smooth batter
Pour batter into a lightly greased pan on medium heat (works best as mini pancakes)
Wait for bubbles to appear on the surface and then flip
Cook until golden brown on both sides
Ingredient Notes and Substitutes
- Maple syrup: This can be subbed for a spoonful of honey or sugar, or it can be left out entirely. If you are making this recipe for a child under one year of age please do not use honey.
- Rolled Oats: I use traditional large rolled oats for the pancake batter, but as this is a blender pancake batter you can use the finer quick cook oats without any problems.
- Greek yoghurt: I use greek yoghurt as that's what I typically have in my fridge but any yoghurt or an equivalent amount of milk will work fine in this recipe. Cottage cheese is also an appropriate substitute. If you can not have dairy then any dairy alternative milk such as almond milk will work.
- Cook your pancakes over relatively low heat, these pancakes have a tendency to brown quite quickly.
- If you want to boost the protein content you can add a spoonful of nut butter such as almond butter before blending the batter.
- For a little bit of fun factory you can stir some chocolate chips through the blended batter.
- Leftovers make an amazing snack or lunchbox addition
- Leftovers also freeze really well.
Serving: 1pancake | Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg