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Yields:
4 serving(s)
Preparation Time:
5 mins
Cooking Time:
15 mins
Meal type:
Breakfast
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Oat Banana Pancakes

Made from rolled oats and bananas, these healthy pancakes are an excellent source of a fibre and rely on the natural sweetness of banana, avoiding any added sugars. Make ahead of time and store leftover portions in the freezer.

Ingredients

Directions

  1. Process the oats in a food processor until they form a coarse flour. Add banana, eggs, milk, vanilla and baking powder and process until smooth.
  2. Heat a large non-stick frying pan over medium-high heat and lightly spray with oil. Add about 1/4 cup (60ml) of batter to the pan. Cook for 1-2 minutes each side or until golden and cooked through. Keep warm while you repeat with remaining batter to make 8 pancakes.
  3. Serve pancakes with a dollop of Greek yoghurt, and fresh/frozen berries.
  4. To freeze, allow pancakes to cool completely, separate into portions (divide with pieces of greaseproof paper) and freeze in zip lock bags/containers. Defrost at room temperature and heat either in microwave or toaster.
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Nutritional Summary:

There are 309 calories in 1 serving of Oat Banana Pancakes.
Calorie Breakdown: 24% fat, 57% carbs, 19% prot.

Nutrition Facts
Serving Size
per serve
per serve
% RI*
Energy
1292 kj
15%
309 kcal
Fat
8.41g
12%
Saturated Fat
2.4g
12%
Monounsaturated Fat
2.817g
Polyunsaturated Fat
1.911g
Carbohydrates
44.26g
17%
Sugar
6.18g
7%
Fibre
6.4g
Protein
14.83g
30%
Salt
0.47g
8%
Cholesterol
162mg
Potassium
440mg
22%
* Reference intake of an average adult (8400 kJ / 2000 kcal)
15%
of RDI*
(309 cal)
15% RDI
Calorie Breakdown:
 
Carbohydrate (57%)
 
Fat (24%)
 
Protein (19%)
*Based on an RDI of 2000 calories

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