Banana Oatmeal Omelette (Clean And Lean Pancakes)

Calories: 429.97|Fat: 19.55|Carbohydrates: 46.88|Protein: 19.9 | 10

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Banana oatmeal omelette pancakes are my go-to healthy breakfast especially when I have over-ripened bananas at home. Loaded with banana flavors, they're the perfect healthy breakfast topped up with Greek yogurt for some extra protein. Also is a delicious healthy sweet treat for kids & babies.

The banana oatmeal omelette (aka pancakes) is a healthy and tasty pancake free from flour and added sugars. Completely gluten-free, nut-free, and vegetarian – these pancakes are also a great choice for bodybuilders and other low-carb diets such as keto. The recipe tastes awesome without having to add extra chocolate or maple syrup. On those days that crave something sweeter, I just add a couple of blueberries with Greek yogurt. It’s the most comforting breakfast I look forward to every Sunday!

Why You’ll Like It

Guilt-free indulgence on lazy Sundays: Enjoy delicious pancakes guilt-free on relaxed Sunday mornings.
Kid-approved: make extra for the little ones: Kids love them too, so make sure to whip up extras!
Balanced nutrition without sacrificing taste: Wholesome ingredients ensure a tasty yet nutritious breakfast.
Quick and easy with basic ingredients: Simple recipe, minimal fuss, maximum flavor.
Versatile toppings for everyone: Customize with your favorite toppings for a personal touch.

Banana Oatmeal Omelette Recipe

Author Caroline Sciberras

Servings 1

Calories 429.97

Prep Time 5

Cook Time 5

Total Time 10

Fat: 19.55|Carbohydrates: 46.88|Protein: 19.9

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Description

Ingredients

1 Banana medium (half mashed, half for serving)
2 Eggs medium
1 tsp Coconut oil
1 tsp Lemon rind
1 tbsp Chia seeds
2 tbsp Oats
2 tbsp Greek Yoghurt 5%

Instructions

With the help of a blender mix the eggs, half mashed banana, oats, chia seeds, lemon rind, and cinnamon.
Then heat the coconut oil in a shallow non-stick pan. When heated enough start pouring the mixture into the pan, remembering to divide it into two or more parts.
Serve it with theGreek yogurt and the remaining banana or your preferred fruit

Tips & Tricks

Use Ripe Bananas: Opt for ripe bananas for enhanced sweetness and easier mashing.
Keep all ingredients ready and your blender handy: This recipe comes together swiftly once you’re prepared, making it perfect for busy mornings or last-minute breakfast cravings.
Preheat Pan: Ensure your pan is adequately preheated to prevent sticking and achieve even cooking.
Use a Shallow Non-Stick Pan: This eases flipping and prevents sticking since an oat batter mixture will tend to be stickier than the traditional recipe with flour and eggs. Don’t let this discourage you cause the benefits of eating something tasty and healthy surely outweigh any problems.
Keep Pancakes Small: Smaller pancakes are easier to flip and cook evenly.
Low-Medium Heat: Cook pancakes over low-medium heat to avoid burning and ensure thorough cooking.

Variations & Ingredient Substitutions

Banana: Substitute with mashed avocado for a creamy texture or applesauce for a slightly different flavor profile.
Eggs: Replace with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for a vegan option.
Coconut Oil: Swap with melted butter, ghee, or any other neutral cooking oil like canola or vegetable oil.
Lemon Rind: Use orange zest for a citrusy twist or omit it for a milder flavor.
Chia Seeds: Substitute with ground flaxseeds, hemp seeds, or pumpkin seeds for added texture and nutrients.
Oats: Try rolled oats or quick oats interchangeably, or use gluten-free oats for a gluten-free option.
Greek Yogurt: Opt for regular yogurt or dairy-free alternatives like coconut or almond yogurt, adjusting the amount to achieve desired consistency.

Storage and Make Ahead Suggestions

Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days.
Freezing: For longer storage, individually wrap cooled pancakes in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To enjoy later, simply reheat pancakes in the microwave for a quick breakfast or warm them in a toaster oven for a crispy texture. Alternatively, thaw frozen pancakes overnight in the refrigerator before reheating.
Toppings on the Side: Consider storing any perishable toppings like fresh fruit separately and add them just before serving to maintain their freshness and texture.

How to Serve Banana Oatmeal Omelette Pancakes

This recipe offers endless serving possibilities with various toppings. If you’re not a fan of bananas, consider alternatives like mango, pineapple, or strawberries to add a burst of flavor. I enjoy stacking the pancakes with slices of bananas in between layers, then topping them off with Greek yogurt and a handful of fresh berries. For a sweeter indulgence, swap the fruit for chocolate, drizzle with maple syrup, or sprinkle with nuts. Regardless of your choice, adding yogurt to your pancakes boosts the protein content, resulting in a more satisfying and balanced meal.