Banana Oat Pancakes
A naturally sweet breakfast from your Week 4 FareRx bag - about 50g carb and 14g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
These are flourless and sugar-free - the banana is the only sweetener. The oats and egg add fiber and protein to steady the carbs, but this is a carb-forward meal, so pair it with extra protein if needed.
Ingredients
- •1 banana
- •1/2 cup rolled oats
- •1 egg
- •a little oil for the pan
From your pantry: olive-oil.
Method
- 01
Blend the banana, oats, and egg into a smooth batter.
- 02
Heat a lightly oiled pan over medium-low.
- 03
Pour small pancakes and cook until bubbles form, then flip and finish.
Dietitian’s notes
- →Blend the oats into a rough flour first so the batter holds together.
- →Cook them small and low so they set through without burning.
Recipes are a start. A dietitian is the plan.
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