Soft mini banana-oat pancakes served as easy-to-hold dippers with yogurt or fruit on the side.
ABy Annebala
Servings
4
2 piece Ripe banana
1 cup Rolled oats
0.5 cup All-purpose flour
1 tsp Baking powder
0.5 tsp Cinnamon
1 pinch Salt
1 piece Egg
0.5 cup Milk
0.5 tsp Vanilla extract
1 tbsp Butter
1 cup Greek yogurt
1 cup Fresh strawberries
1 tbsp Honey
Calories
420 kcal
Protein
14g
Carbs
77g
Fat
7g
Fiber
4g
Sugar
15g
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Pancake Batter
1. In a large bowl, mash the ripe bananas with a fork until very smooth — the riper and spottier the bananas, the sweeter and more flavorful the pancakes.
2 piece Ripe banana
2. Add the egg, milk, and vanilla extract to the mashed banana and whisk until well combined.
1 piece Egg,
0.5 cup Milk,
0.5 tsp Vanilla extract
3. In a separate bowl, stir together the rolled oats, flour, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry and stir gently until just combined — a few lumps are fine. Do not overmix.
1 cup Rolled oats,
0.5 cup All-purpose flour,
1 tsp Baking powder,
0.5 tsp Cinnamon,
1 pinch Salt
4. Let the batter rest for 5 minutes so the oats can absorb the liquid and the batter thickens slightly.
Cook the Pancakes
5. Heat a non-stick skillet or griddle over medium heat and melt the butter, swirling to coat the surface evenly.
1 tbsp Butter
6. Drop heaped tablespoons of batter onto the skillet to form small oval or round dipper-shaped pancakes, about 5–6 cm (2 inches) long. Cook 3–4 at a time without crowding. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1–2 minutes more until golden.
7. Transfer cooked dippers to a plate and repeat with the remaining batter, adding a small amount of extra butter between batches if needed.
1 tbsp Butter
Serve
8. Hull and halve the fresh strawberries. Spoon the Greek yogurt into small dipping bowls and drizzle with honey. Arrange the banana oat dippers alongside the yogurt and strawberries and serve warm.
1 cup Greek yogurt,
1 cup Fresh strawberries,
1 tbsp Honey
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