Lately, as I have already mentioned in the past few days, I have decided to focus on breakfast in my recipes, because it allows us to face the day with the right energy, not to mention that eating well from the first meal of the day brings numerous health benefits and helps maintain a good physical shape. Generally, it is necessary to carefully choose the right foods to start the day without overloading the body with toxins! Many people do the opposite, consuming the classic cappuccino with a croissant, a not very healthy choice that makes digestion difficult and leads to weight gain over time! Skipping breakfast is even worse! A poor or even nonexistent breakfast based solely on coffee, in fact, leads to many often ignored or underestimated consequences. First of all, the onset of nervous hunger mid-morning that pushes us to consume anything, usually high-calorie, causing harmful blood sugar spikes. Moreover, this unhealthy practice also slows down the metabolism. This means that, by not providing our body with the right amount of food in the morning, the metabolism halts. I would therefore like to encourage you to re-educate your eating habits, seeking good and healthy alternatives. These mini banana pancakes and oats, are a way to provide a good nutritional and energy intake without rapidly raising blood sugar levels as occurs with cow’s milk, refined sugars, and saturated fats like butter. They are prepared in five minutes, so you won’t have the excuse that you are always in a hurry and don’t have time, and they are also vegan! You only need 3 ingredients and everything is quickly blended in a mixer! Try them and let me know!
CURIOSITY: Did you know that starting the day by eating energetic and substantial foods contributes to maintaining an excellent psychophysical state? Furthermore, it keeps overweight and diabetes at bay. Other conditions such as hypertension and hypercholesterolemia are also prevented.
Try also these fit recipes to vary and enrich your breakfasts:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 banana (ripe)
- 1/2 cup oz whole oats
- 1/3 cup oz oat milk
- 1 tbsp tbsp agave syrup
- 1/2 banana
- as needed oats
Tools
- 1 Knife
- 1 Cutting board
- 1 Blender
- 1 Crepe maker
- 1 Spatula
Steps
Preparing these mini pancakes with three ingredients is really easy. Start by peeling a ripe banana, then on a cutting board, slice it into rounds.
Transfer the banana slices into a blender, also add the whole oat flakes* and the oat milk.
Blend for a few seconds at intervals until you obtain a semi-liquid and fairly homogeneous mixture.
Oil a crepe maker plate with a drop of oil, remove the excess with some kitchen paper towel, and heat it very well over high heat. Then reduce to the lowest setting as soon as it becomes very hot**, and pour half a ladle at a time of the mixture, giving it a round shape, and wait for bubbles to form on the surface. It will take approximately 3-4′.
With the help of a spatula, turn the pancakes and let them cook for another 2′. Continue like this until all the batter is used up.
Serve with a generous spoonful of agave syrup, some banana slices, and a handful of oats.
And voilà… your three-ingredient mini pancakes are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉You can prepare the pancakes the day before and store them in the refrigerator in airtight containers, preferably glass.
Tips, notes, variations, and suggestions
🟣* Not everyone knows that oats are naturally gluten-free, however, I always recommend checking that the characteristics of your product have not been subject to contamination as many Companies process oats with other cereals containing gluten. Therefore, make sure that the gluten-free label appears on your package.
🟣** For the good outcome of this recipe, the trick is to strictly follow the step of lightly oiling the pan, removing the excess with a kitchen paper towel, heating the crepe maker very well over high heat for 4′-5′, and only after it has become hot, lower the heat to the minimum. This way, your pancakes will not stick or burn.
🟣You can enrich your mini pancakes with a handful of nuts like walnuts, almonds, hazelnuts, or pistachios, or add a portion of fresh seasonal fruit as you like with some chocolate chips.
🟣For a more nutritionally complete version, pair these mini pancakes with proteins like Greek yogurt, organic cow’s yogurt or soy rich in probiotics (125 g), or tofu (75 g) or low-fat ricotta (100 g), or homemade tahini (sesame cream).
