Oat pancakes with yoghurt and berriesIllustration

Illustration – not a dish we made, so it may look a little different. Photo: Drhnn, CC BY 4.0, Wikimedia Commons.

Oat pancakes with yoghurt and berries

Weekend pancakes that won't knock you off track. No flour, no sugar.

⏱ 20 min · serves 1 · European · Not spicy at all

436kcal
18 gprotein
59 gcarbs
15 gfat
9 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Gluten, Eggs and Milk

Ingredients (serves 1)

  • Rolled oats50 g
  • Egg (1 pc)55 g
  • Banana60 g
  • Rapeseed / sunflower oil3 g
  • Natural yoghurt100 g
  • Frozen mixed berries60 g

Also: Cinnamon, a pinch of salt, 0.5 tsp baking powder

Method

  1. Get ready: peel and slice the banana. Put the frozen berries in a small pan and warm them over low heat for 3–4 min, until soft and starting to bubble.
  2. Blend the oats (50 g), egg and banana until smooth. Stir in the cinnamon, a pinch of salt and 0.5 tsp baking powder.
  3. Lightly grease a frying pan with oil (3 g) and heat over medium heat for 1–2 min.
  4. Drop in spoonfuls of batter and cook small pancakes over medium heat for 2 min on each side, until golden and with no runny batter left inside.
  5. Serve with the yoghurt (100 g) and berries.

Tips

  • The riper the banana, the sweeter the pancakes.
  • Cook over medium heat – oat pancakes burn faster than ordinary ones.
  • More protein? Greek yoghurt instead of plain.

How much should you actually eat?

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Find this recipe in

BreakfastCheap recipesQuick recipesVegetarian

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.