Banana oat pancakes with smashed raspberries
365 cals, 10p, 47c, 10f (per meal)
2 tsp (10mL)
4 dash (3g)
1 tsp (5g)
1 cup (123g)
1/2 cup (120mL)
1 1/4 cup(s) (101g)
1 medium (7" to 7-7/8" long) (118g)
1
Add oats, baking powder, baking soda, and some salt to a blender. Blend into a flour-like consistency.
2
In a separate bowl, mash the banana with a fork until smooth. Stir in milk.
3
Whisk in oat flour little by little until fully incorporated. Cover and refrigerate at least 15 minutes. Thin with a splash of water if needed.
4
Add oil to a skillet over medium heat. Using the number of pancakes listed in the recipe serving details, portion batter, and pour it into the skillet. Fry pancakes about 3-4 minutes per side until browned and cooked through. Transfer to a plate and set aside.
5
In a small bowl, mash the raspberries with a fork.
6
Serve oat pancakes topped with smashed raspberries.