Instructions:
- In a large bowl, whisk together the oats and milk. Let stand for 5 minutes to soften the oats.
- Stir in the mashed banana and egg. Mix until well combined and smooth.
- Heat a non-stick frying pan over medium heat. Spray with Frylight or use a small amount of low-calorie cooking spray.
- Pour ¼ cup of batter onto the hot pan for each pancake.
- Flip: Cook for 2-3 minutes per side, or until golden brown and cooked through. Carefully flip the pancakes using a spatula.
- Serve: Remove from the pan and serve immediately.
Tips:
- Sy-Free Toppings: Enjoy these pancakes with a variety of Sy-Free toppings:
- Fresh berries (strawberries, raspberries, blueberries)
- Sliced banana
- Sugar-free syrup
- Stevia drops
- Cinnamon
- Nutmeg
- Extra Protein: Add a scoop of Sy-Free protein powder to the batter for an extra boost.
- Free Food: Serve with a side of grilled mushrooms or tomatoes for extra Free Food allowance.
Nutritional Benefits:
- High in Fiber: Oats are a great source of soluble fiber, which helps to keep you feeling full and satisfied.
- Rich in Potassium: Bananas are an excellent source of potassium, an essential mineral for heart health.
- Good Source of Protein: Eggs provide a good source of protein to help maintain and build muscle mass.
Storage:
- Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze individual pancakes on a baking sheet, then transfer to an airtight freezer bag for up to 1 month. Reheat in a
- toaster or microwave.
- Enjoy these delicious pancakes for a healthy and satisfying breakfast!
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