Rolled Oats and Banana Pancakes

These oats and banana pancakes are a nourishing option made with yoghurt for creaminess and protein, helping to support sustained energy and fullness. They work well as a balanced breakfast, a pre or post workout meal, or a convenient option for busy mornings, and can be prepared ahead and reheated as needed.

Ingredients (Makes 6 medium pancakes, serves 2)

• 1 cup rolled oats

• 1 ripe medium banana

• 1 large egg

• ¼ cup plain low fat yoghurt

• ½ teaspoon baking powder

• ½ teaspoon cinnamon

• Pinch of salt

• 1 teaspoon vegetable oil for cooking

  
  

Instructions

1. Blend the rolled oats into a coarse oat flour using a blender or food processor.

2. Add the banana, egg, yoghurt, baking powder, cinnamon, and salt. Blend until smooth.

3. Let the batter rest for 5 minutes to allow the oats to hydrate and thicken naturally.

4. Heat a non stick pan over medium heat and lightly grease with oil.

5. Spoon about ¼ cup of batter per pancake onto the pan.

6. Cook for 2 to 3 minutes per side, flipping only once the surface looks set.

7. Cook until lightly golden and cooked through.

   
   

Texture Adjustment Tip

If the batter is too thick after resting, add 1 to 2 tablespoons of water to loosen it. Yoghurt is thicker than milk, so small adjustments are normal.

Nutrition Information

Per serving (2 pancakes, approx. 220 g cooked)

Calories: 270 kcal

Protein: 12 g

Total Fat: 7 g

Saturated Fat: 2.5 g

Tips and Storage

• Cook on medium heat to avoid raw centres.

• Store cooked pancakes in the refrigerator for up to 3 days.

• Freeze pancakes with parchment between layers for up to 1 month.

• Reheat in a pan or toaster for best texture.

Health Benefits

Oats provide soluble fibre for steady energy and digestive health. Bananas supply natural carbohydrates and potassium. Yoghurt contributes protein and beneficial bacteria that support gut health. Together, these pancakes offer balanced nutrition suitable for breakfast, pre workout, or post workout meals.