Banana yogurt pancakes

Ingredients

• 60 gRolled oats — blended to flour
• 120 gBanana, peeled
• 2Large egg
• 250 gPlain nonfat Greek yogurt — two-fifths for the batter, three-fifths to serve
• 3 gBaking powder
• 5 gOlive oil

Steps

1. 1

   Blend the batter

   Blend the oats to flour. Add most of the banana, the eggs, the yogurt reserved for the batter and baking powder. Blend until smooth, keeping a few banana slices for serving.

2. 2

   Let it thicken

   Rest the batter for 5 minutes. It should drop slowly from a spoon; stir in a little water if it is too thick to spread.

3. 3

   Cook small pancakes

   Brush a nonstick skillet with the oil and heat over medium-low. Spoon in small rounds. Cook for 2–3 minutes per side, until golden and cooked through with no wet batter in the center.

4. 4

   Serve

   Divide the pancakes between two plates and add the remaining yogurt and banana. Keep the pancakes small so you can serve a few at a time.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Use certified gluten-free oats if needed. Oat pancakes are more delicate than wheat pancakes, so wait until the underside is set before turning.