Banana and Oatmeal Mini Pancakes: A Fit Breakfast in 5 Minutes (3 Ingredients)
Breakfast is the fundamental meal to face the day with the right energy, but too often we make mistakes that compromise our health. Replacing the classic “cappuccino and croissant” combo (rich in saturated fats and refined sugars) with a more conscious choice is the first step to boosting metabolism and regaining physical fitness.
Why Does Breakfast Affect Your Metabolism?
Skipping breakfast or having just coffee is risky for several reasons:
Metabolism Block: without morning nourishment, the body goes into “saving” mode, slowing down calorie consumption.
Cravings: a nonexistent breakfast triggers blood sugar spikes and mid-morning hunger pangs, leading us to high-calorie snacks.
Blood Sugar Management: Choosing low glycemic index foods avoids post-meal drowsiness and promotes concentration.
Vegan Banana and Oatmeal Pancakes: Pure Energy in 3 Ingredients
These fit mini pancakes are the ideal solution for those always in a hurry but who don’t want to give up on wellness. They are vegan, without butter, without added sugars, and incredibly quick. Just use rolled oats, rich in fiber for prolonged satiety, a ripe banana, a source of potassium perfect for natural sweetening. And finally, plant-based milk for a light and digestible batter.
You can prepare everything in a mixer in under 5 minutes: you’ll have no more excuses to skip the most important meal of the day!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- 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 whole grain oatmeal
- 1/3 cup oat milk
- 1 tablespoon agave syrup
- 1/2 banana
- to taste rolled oats
Tools
- 1 Knife
- 1 Cutting board
- 1 Mixer
- 1 Crepe maker
- 1 Spatula
Steps
Making these three-ingredient mini pancakes is really easy. Start by peeling a ripe banana, then on a cutting board, slice it into rounds.
Transfer the banana rounds into a mixer, also add the whole grain oats* and the oat milk.
Blend for a few seconds intermittently until you get a semi-liquid and fairly homogeneous mixture.
Oil the plate of a crepe maker with a drop of oil, remove the excess with a little kitchen paper, and heat it very well over high heat. Then lower the heat as soon as it’s very hot**, and pour half a ladle at a time of the mixture, forming a round shape, and wait for the first bubbles to form on the surface. It will take about 3-4′.
With the help of a spatula, flip the pancakes and let them cook for another 2′. Continue until all the batter is used up.
Serve with a generous spoonful of agave syrup, some banana rounds, and a handful of oats.
And there you go… your three-ingredient mini pancakes are ready to be enjoyed!
Bon Appetite from La Cucina di FeFè!
Storage
👉You can make the pancakes a day in advance and store them in airtight containers, preferably glass, in the refrigerator.
Tips, notes, variations, and suggestions
🟣* Perhaps not everyone knows that oats are a naturally gluten-free cereal, but I always recommend checking that your product’s characteristics have not been subjected to contamination since many companies process oats with other gluten-containing cereals. Ensure that the gluten-free label appears on your package.
🟣** For the success of this recipe, the trick is to follow the step of lightly oiling the pan, wiping off the excess with kitchen paper, heating the crepe maker very well over high heat for 4′-5′, and only after it has become hot, lowering the heat to the minimum. This way, your pancakes won’t 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 to taste with some chocolate shavings.
🟣For a nutritionally more complete version, pair these mini pancakes with proteins such as Greek yogurt, organic cow’s milk yogurt or soy yogurt rich in probiotics (125 g.) or tofu (75 g) or low-fat ricotta (100 g), or homemade tahini (sesame seed paste).
