Oat, banana and yoghurt pancakes

By EP Dietetics-Elda Pinto

8:00am, Friday 8 January 2016

Breakfast Ideas


The recipe I'm sharing today is a spin on the traditional type using rolled oats as a base instead of regular wheat flour (good for those tummies who are not so great with wheat) and using banana to sweeten instead of sugar. They also contain high protein ingredients- eggs and yoghurt. Simple, delicious and healthy.


spray oil, for cooking

1/2 cup rolled oats

1/2 tsp baking power

1/2 tsp cinnamon

1/2 medium size banana

2 eggs

1/4 cup plain Greek yoghurt

1 Tbsp milk

1/2 tsp vanilla extract


Preheat a non- stick pan over medium heat. Use spray oil on pan to prevent pancakes from sticking.

Combine all ingredients until no lumps in batter and the oats have broken down (I use a blender).

Drop a dollop of batter onto the hot pan (I stick with pikelet size).

Cook until you see those little bubbles pop up, usually about a minute, flip over and cook for 1-2 minutes on the other side. Remove from heat.

Top with whatever you like, here i used some Greek yoghurt blended with fresh raspberries (when they didn't cost an arm and a leg!), chopped macadamias and fresh fruit.

Bon app├ętit!


Updated 2:49pm, Wednesday 20 January 2016

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