Just three main ingredients and you get fluffy, naturally sweet pancakes without refined flour. The banana provides natural sweetness and helps provide structure.
Mediterranean
Banana and Oatmeal Pancakes (Flourless)
Flourless Banana Oatmeal Pancakes: Healthy pancakes that are naturally sweet, with no added sugar and high in potassium. Ready in 15 min.
- Spain
- Breakfast
- Light
- High protein
- Low fat
- High fiber
- easy
- gluten
5 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 290 kcal
- Protein 12 g
- Fiber 5 g
- Carbohydrates 46 g
- Fat 7 g
- Sodium 95 mg
Story behind the dish
Preparation
Banana and Oatmeal Pancakes (Flourless) is a preparation from Spain with easy difficulty. Reserve about 15 minutes in total (5 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have it ready: main and you get fluffy pancakes, naturally sweet and without refined flour. The banana provides natural sweetness and helps provide structure.
- Have ready: Servings: 2 | Preparation: 5 min | Cooking: 10 min | Difficulty: Easy.
- Have ready: 2 ripe bananas.
- Have ready: 2 eggs.
- Have ready: 60 g of crushed oat flakes (oat flour).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Grind the oat flakes until you obtain fine flour
Grind the oat flakes until you obtain fine flour. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mash the bananas with a fork until you obtain a smooth puree.
Mash the bananas with a fork until you obtain a smooth puree. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix all the ingredients until you obtain a homogeneous dough
Mix all the ingredients until you obtain a homogeneous dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Heat the pan with a little coconut oil over medium-low heat.
Heat the pan with a little coconut oil over medium-low heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour 2-3 tablespoons of batter per pancake
Pour 2-3 tablespoons of batter per pancake. Cook for 2 minutes on each side. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Serve with fresh fruits
Serve with fresh fruits, cinnamon and a drizzle of honey. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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