Ingredients
- 65 g oats
- 1 medium banana
- 2 large eggs
- 60-100 ml milk
- 2 tsp butter or coconut oil
Optional topping ideas
- 1 tbsp Maple syrup
- 1 tsp Mixed seeds/nuts
- 1 tbsp blueberries
- 1 tbsp pomegranate
- 100g Greek yogurt
- 1 medjool date
Instructions
- Add the oats, banana, eggs and milk to a blender – blitz until smooth.
- Heat a big frying pan until hot.
- Once the pan is hot, add 1 tsp of butter. once bubbling, pour in the mixture. I like to do this in stages (1 at a time) The mixture will make 3-4 pancakes depending on how big you make them. Cook for about 45 seconds or until bubbles start to appear on the surface of the pancake. When you see lots of bubbles, flip over and cook for a further 30-40 seconds.
- Serve the healthy pancakes and enjoy with toppings of choice. Adjust topping accordingly,
Notes
The macros below take into account the toppings I have used. These are the amounts I usually have 3-4 before a game of football or a tough cardio session as I like to carb load for optimal performance.
If you are less active, you can opt for different toppings to keep the carbs a little bit lower or use half the mixture and save the rest for breakfast the following day.
Nutrition
Serving: 1 Serving | Calories: 763kcal | Carbohydrates: 114g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 394mg | Sodium: 233mg | Potassium: 1186mg | Fiber: 12g | Sugar: 56g | Vitamin A: 885IU | Vitamin C: 12mg | Calcium: 282mg | Iron: 5mg
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