Yields 3-4 servings
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 TBSP sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup 2% milk
- 2 TBSP vegetable oil
- 2 large eggs
- Maple syrup, for serving
- Chopped walnuts, for serving
Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
In a large bowl, combine flour, oats, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together bananas, yogurt, milk, vegetable oil and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/4 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with maple syrup and walnuts, if desired.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals