Ingredients
Scale
For the pancakes:
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cup (40 g) rolled oats*
- 1/2 tsp baking powder
- 1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)
- 2 large egg whites
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
- 1/2 tsp vanilla extract
For the banana nut sauce:
- 1 Tbsp (16 g) nut butter***
- other half of the banana
- splash of almond milk
Instructions
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add ingredients to a blender in the order listed and blend until oats are fully broken down and batter is smooth and frothy. Fold in chocolate chips and allow batter to sit for a few minutes so that it thickens up.
- Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- Make the sauce by mashing 1/2 a banana in a small bowl before adding a spoonful of nut butter. Mix until smooth, adding a splash of almond milk to reach your desired consistency. Pour over pancakes and sprinkle with additional chocolate chips, if desired.
Notes
* Make sure to use certified gluten-free oats if you need these to be GF. ** Start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick. *** I used a natural almond butter, but feel free to use whichever nut or seed butter is your favourite.
Nutritional info calculated with the banana nut sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins