You just need 3 fixings (banana, eggs and oats) to make these solid, banana hotcakes. Simple, kid-accommodating and ideal for spending bananas. Include a spoonful of nutty spread and a spot of cinnamon to take these to the following dimension!
Banana Egg Oat Pancakes are a go-to breakfast formula that everybody ought to have in their back pockets!
In case you're inexperienced with banana-egg flapjacks, these aren't only any hotcakes. They are made totally of crushed, ready bananas, eggs and oats.
Only 3 fixings! Making them a simple, solid breakfast. I cherish serving them to my children, however I additionally prefer to make these as a post-exercise breakfast for myself. They are brimming with protein and normally improved with the banana.
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Ingredients
- 1 ripe banana
- 2 eggs
- 1/4 cup gluten-free oats
- pinch of salt
- pinch of cinnamon
- 1 spoonful peanut butter or almond butter (optional)
- coconut oil/butter for cooking
Instructions
- Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
- Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-high heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
- Serve with bananas and maple syrup. Enjoy!
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