Make the batter.
In a big bowl, mix the oats and milk together. Wait a few minutes to let the oats become softer.
Put the crushed banana and egg in the bowl. Stir thoroughly until all the ingredients are mixed.
Make the Pancakes: Step 3. Warm a little olive oil in a non-stick frying pan on medium heat. I’m sorry, but it seems like you forgot to provide the text that needs to be paraphrased. Could you please provide the text so I can help you simplify it? Put small amounts of the mixture on the pan to make pancakes. Use around 1/4 cup of batter for each pancake. Number 5. Cook each side for 2-3 minutes until it is golden brown and fully cooked. Turn the pancakes over gently to make sure they cook evenly.
Serves: 6 people. Enjoy the pancakes hot with toppings like fruits, honey, or maple syrup.
Ways to serve.
Put sliced bananas, a little honey, and a bit of cinnamon on top of these pancakes to make them tastier.
Enjoy with some Greek yogurt or a few nuts for more protein.
Tips for Cooking
Make sure the pan is not too hot so the pancakes don’t burn before they are fully cooked.
You can add a little salt to make the flavors better if you want.
Benefits of Nutrition
Oats: It gives fiber and can help reduce cholesterol levels.
Banana: Contains a lot of potassium and is naturally sweet.
Egg: Provides protein and important nutrients.
Information about food and nutrition.
This recipe is meat-free and can be prepared without gluten by using oats that are certified gluten-free.
Tips for storing items.
Keep any extra pancakes in a sealed container in the fridge for up to 3 days.
You can also freeze these pancakes for one month. Warm up in a toaster or oven before serving.
Reasons to enjoy this recipe
