Zutaten für Banana Oat Pancakes
- 1 cup rolled oats
- 1 cup non-fat milk
- 2 ripe bananas, mashed (plus optional sliced bananas for serving)
- 2 large eggs
- 1/4 cup wheat germ
- 1 teaspoon ground cinnamon
- 1 cup pancake mix
- 2 tablespoons butter, divided
- maple syrup, for serving
- fresh berries, for serving
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Zubereitung von Banana Oat Pancakes
- Combine 1 cup rolled oats and 1 cup milk in a large bowl. Let stand for 15 minutes until oats are soft.
- Mash 2 ripe bananas and add them to the oat mixture along with 2 large eggs, 1/4 cup wheat germ, and 1 teaspoon ground cinnamon. Mix well.
- Gradually stir in 1 cup pancake mix until just combined. Do not overmix.
- Preheat oven to 250°F (120°C).
- Melt 2 tablespoons of butter in a large nonstick skillet over medium-low heat.
- Pour 1/4 cup of batter onto the hot skillet for each pancake, leaving space between each pancake.
- Cook for 3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to appear on the surface.
- Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm while you cook the remaining pancakes.
- Repeat steps 5-8 with the remaining batter and butter, cooking in batches.
- Serve pancakes immediately with maple syrup, fresh berries, and sliced bananas (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
32g
Fat
63g
Carbs
20g
