| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 4 | 5 mins | 15 mins |
| 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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There are 309 calories in 1 serving of Oat Banana Pancakes.
Calorie Breakdown: 24% fat, 57% carbs, 19% prot.
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