Ingredients
- 180 grams oats
- 2 large eggs
- 2 medium bananas
- 1 tsp cinnamon
- 200 ml milk
- 1 handful blueberries
- 1 handful raspberries
- 1 handful pecans
- 1 tbsp maple syrup
- 1 tbsp natural yogurt
- 1 tsp peanut butter
Instructions
- Pre heat the oven to fan 200
- Add the oats, bananas, eggs, cinnamon and milk to a blender and blitz until smooth.
- Grease an 11×7 baking try with oil before pouring the pancake mixture into the tin. Make sure it is distributed evenly.
- Top with fresh blueberries, raspberries and pecans.
- Place in the oven for 15-17 minutes but make sure to keep an eye out as ovens will vary.
- Divide into 3 portions and enjoy with your favourite toppings. I like the combo of natural yogurt, peanut butter and maple syrup.
Notes
The Macros for this recipe are without the toppings. I would recommend adding some high protein yogurt along with peanut butter and maple syrup. Around 1-2 tbsp of good quality yogurt will balance this meal nicely.
Nutrition
Serving: 1 Serving | Calories: 409kcal | Carbohydrates: 67g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 132mg | Sodium: 90mg | Potassium: 669mg | Fiber: 9g | Sugar: 16g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 3mg
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