Oatmeal pancakes with banana

Banana pancakes are a healthy dessert made from simple products. Such appetizing-looking and delicious pancakes will help you diversify your usual breakfast. They are prepared without flour and sugar, so they can be considered dietary. They are light for the stomach and at the same time satisfying. They can be served with strawberry, apricot, raspberry or any other jam, and it's better to wash down such pancakes with some invigorating drink that will help recharge for the whole day. Cook with pleasure!

sharlis

The author of the recipe

Winner of the contest Best Recipe of the Week December 10-16

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Composition / ingredients

Servings:

Bananas

Eggs

Oatmeal

100

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 29 % 12 g

Carbohydrates 56 % 23 g

217 kcal

GI: 0 / 52 / 48

Step-by-step cooking

Cooking time: 30 min

Step 1:
We take bananas fresh and ripe, not blackened. We remove the skin from them, divide them into 3-4 parts each with our hands and put them in a blender bowl.
Step 2:
We grind at first speed for literally 5 seconds. This time will be enough to get a homogeneous gruel. You can also just mash bananas with a fork, but it will take longer and the banana puree will not be so airy.
Step 3:
Also for the dough we will need oat flour, which can be made from oat flakes. I did that. To do this, I easily and simply ground instant oat flakes in a blender, after which I measured 100 grams. If you do not have scales, then be guided by the fact that 100 grams of oat flour is equal to 7 tablespoons with a slide (15 grams in one spoon).
Step 4:
We drive eggs into a separate bowl and carefully whisk them with a whisk, trying not to leave protein fibers, which will turn white when heated and will be felt in the dough.
Step 5:
Now, in a deep bowl, mix banana puree, eggs and oatmeal, we must add salt to everything - nothing emphasizes the taste of sweet like salt (a pinch is enough). The dough should turn out like thick sour cream (see photo). If suddenly the dough turned out to be liquid, add a little more flour. Despite the fact that there is no sugar in the recipe, the pancakes turn out sweet, try not to succumb to the temptation to add it to the dough, but add it to your taste if desired.
Step 6:
Preheat the frying pan, pour a couple of tablespoons of vegetable oil into it and also warm it up a little - you don't need to pour a lot of oil so that the pancakes don't turn out greasy. Spread out a tablespoon of dough, forming round cakes of the same size.
Step 7:
Fry on low-medium heat until tender. When the raw side of the pancakes thickens, you can turn it over. Also, focus on the color of the pancakes so that they do not turn out to be too light or too fried. Remove the finished pancakes from the pan and fry the remaining dough. Every time before the next batch, you need to add a little oil and wait for it to warm up, just like the first time. A total of 11-12 medium-sized pancakes will come out.