Oatmeal, Apple, and Banana Pancakes

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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

    1. Heat the Skillet: Heat a small amount of oil in a non-stick skillet over medium heat.
  1. 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.
  2. 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.

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