Oatmeal, Apple, and Banana Pancakes

Directions

Preparing the Batter

1. Prepare Oatmeal Flour: In a blender, pulse the oatmeal until it becomes a coarse flour.
2. Mix the Batter: In a mixing bowl, combine the ground oatmeal, grated apple, water, egg, and vanilla extract. Mix until you have a smooth batter.

Cooking the Pancakes

3. 3. Heat the Skillet: Heat a small amount of oil in a non-stick skillet over medium heat.

3. Cook the Pancakes: Pour small amounts of batter into the skillet to form pancakes. Place a few slices of banana on top of each pancake.
4. Fry Until Golden Brown: Cook each pancake for about 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed.

Serving

• • Serve the pancakes warm with additional banana slices, maple syrup, or your favorite toppings.

Serving Suggestions

• • Top with fresh berries, nuts, or a drizzle of honey for extra flavor.
  • Serve alongside a dollop of Greek yogurt or nut butter for added protein.
  • Enjoy with a side of scrambled tofu or eggs for a more filling meal.

Cooking Tips

• • Ensure the skillet is hot enough before adding the batter to prevent sticking.
  • Use ripe bananas for maximum sweetness and flavor.
  • To make the pancakes fluffier, let the batter rest for a few minutes before cooking.

Nutritional Benefits

• • High in Fiber: Oatmeal and apples are great sources of dietary fiber, aiding in digestion and keeping you full longer.
  • Natural Sweetness: The apple and banana provide natural sweetness, reducing the need for added sugars.
  • Protein Boost: The egg adds a good amount of protein, helping to balance the meal and keep you energized.

Dietary Information

• • Gluten-Free: Use certified gluten-free oats to make this recipe suitable for gluten-sensitive individuals.
  • Dairy-Free: This recipe is naturally dairy-free.
  • Vegetarian: Suitable for vegetarians and can be made vegan by using a flaxseed egg.

Nutritional Facts (per serving)

• • Calories: 180 kcal
  • Protein: 6 grams
  • Carbohydrates: 30 grams

• Fat: 5 grams
• Fiber: 4 grams

Storage

• • Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Freezing: These pancakes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. Reheat in a toaster or skillet.