If you are looking for a breakfast that combines taste, lightness, and natural energy, these pancakes with oats, banana, and matcha are the perfect choice for a healthy and energizing breakfast. It’s an easy and quick recipe, gluten-free, with few refined sugars and many nutritional values for our well-being.
Nutritional benefits:
– Oats: rich in fiber, perfect for those looking for gluten-free, light, and digestible pancakes.
– Banana: naturally sweetens and provides potassium and energy to our body.
– Matcha: antioxidant, helps concentration, and provides steady energy without blood sugar spikes.
Topping ideas:
– Greek yogurt + matcha + chocolate chips (my favorite)
– Sliced banana + maple syrup
– Almond or hazelnut crumbs for a crunchy touch
– Hazelnut cream or peanut butter for extra energy
Let’s say that these pancakes with oat flour, banana, and matcha are ideal if you are looking for a simple, quick, and genuine recipe. Perfect to enjoy at breakfast or as a protein snack any time of the day.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups oat flour (precooked type)
- 1 cup bananas (ripe)
- 1/4 cup coconut oil
- 2 eggs
- 2 1/2 tbsps brown sugar
- 2 teaspoons Matcha green tea (diluted in 4 teaspoons of water)
- 1 tsp baking powder
- 1 pinch fine salt
Steps
1 – Prepare the wet ingredients: In a large bowl, mash the ripe bananas with a fork, add the eggs, coconut oil, Matcha green tea diluted with water, brown sugar, and a pinch of salt. Mix well until creamy and smooth.
2 – Add the dry ingredients: Add the precooked oat flour and baking powder to the mixture and mix well.
3 – Rest: Let the batter rest for 5 minutes at room temperature.
4 – Cooking: Heat a non-stick pan over medium-low heat and lightly grease it with a kitchen brush. With a ladle or an ice cream scoop (the scooper trick), pour the batter into the pan without touching it further, but most importantly, never press the pancakes! When bubbles appear on the surface (about 1-2 min), flip and cook the other side until golden.
Extra tips
– Don’t raise the flame too much: better slow cooking than burnt outside and raw inside pancakes.
– If you want even fluffier pancakes, pour a thicker batter and cook them covering the pan with a lid for 1-2 minutes.
– Pancakes can be frozen! Just stack them with parchment paper between each one and then heat them in a pan or toaster.
