Author Notes
I like to make these every Sunday as a meal prep for breakfast, these pancakes stay moist all week! With healthy ingredients like greek yogurt, bananas, and oats it provides protein, omega-3's and heart healthy carbs. This recipe is very versatile and can easily be vegan, vegetarian, and gluten free by using dairy free yogurt, GF oats and flax eggs. —Courtney
Ingredients
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1/2 cup
Mashed Banana (1 medium banana)
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1/2 cup
Pumpkin Puree
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1/4 cup
Plain Greek Yogurt
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3/4 cup
Quick or Old Fashioned Oats (GF if needed)
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2 tablespoons
Unsweetened Cocoa Powder
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6 tablespoons
Egg Whites
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1/2 teaspoon
Baking Powder
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1 teaspoon
Vanilla Extract
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1 tablespoon
Ground Flaxseed
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1 tablespoon
Chia Seed
Directions
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Place all the ingredients into a high power food processor or blender and blend until well combined.
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Pour the batter onto a nonstick pan and allow the pancake to bubble on top before flipping.
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Optional: Place the oats in the food processor first and grind them into flour (about 30 seconds to one minute on high).
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You may also omit the pumpkin and use a 1/2 cup of another mashed item such as banana, or sweet potato.
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