2 Hearty Pancake Recipes for Breakfast!

2 Ingredients Banana Pancakes

banana-pancakes

1 large banana, over-riped (121 cals)

2 large eggs (156 cals)

(Per serving 277 cals)

Method:

Place the banana and eggs into a blender and blend it up to make the pancake batter. Cook pancakes under medium-low heat, using a non-stick pan. Be very careful when flipping the pancake over as it will be very light and thin. This batter will make about 8 think and fluffy medium-sized pancakes. Top with honey or plums or dried fruits and serve immediately!

Oatmeal Pancakes

IMG_20150720_2

1 cup (85g) Oat flour  (375 cals)

1 cup (250ml) Milk of your choice/water (100 cals)

1 tsp Vanilla Extract (12 cals)

1 tsp Honey/Vanilla Syrup (17 cals)

1/2 tsp Baking Powder

Pinch of Salt

(Per serving of 3 pancakes – 252 cals)

Method:

To make oat flour, place rolled oats in a blender and blend on high until flour-like texture is achieved.  Add the dry ingredients; baking powder and a pinch of salt to the oat flour and blend the ingredients together. In a separate bowl, combine the wet ingredients; milk, honey (or maple syrup) and vanilla extract.  Combine the wet and the dry mixtures and mix well to make the pancake batter. If batter is slightly too dry, add in 1/4 cup of water or milk.

Coat a non-stick pan with cooking spray over medium-low heat. Measure about 1/4 cup batter for each pancake and cook for about 2 minutes until bubbles starts to form. Flip when the under-side is lightly golden, and cook for another 1-2 minutes until both sides are golden brown.

This batter will make about 6 medium-sized pancakes.

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