Author Notes: I like to make these every Sunday as a meal prep for breakfast, these pancakes stay moist all week! With healthy ingredients like greek yogurt, bananas, and oats it provides protein, omega-3’s and heart healthy carbs. This recipe is very versatile and can easily be vegan, vegetarian, and gluten free by using dairy free yogurt, GF oats and flax eggs. —Courtney
Makes: 8
Ingredients
-
1/2
cup Mashed Banana (1 medium banana)
-
1/2
cup Pumpkin Puree
-
1/4
cup Plain Greek Yogurt
-
3/4
cup Quick or Old Fashioned Oats (GF if needed)
-
2
tablespoons Unsweetened Cocoa Powder
-
6
tablespoons Egg Whites
-
1/2
teaspoon Baking Powder
-
1
teaspoon Vanilla Extract
-
1
tablespoon Ground Flaxseed
-
1
tablespoon Chia Seed
Directions
- Place all the ingredients into a high power food processor or blender and blend until well combined.
- Pour the batter onto a nonstick pan and allow the pancake to bubble on top before flipping.
- Optional: Place the oats in the food processor first and grind them into flour (about 30 seconds to one minute on high).
- You may also omit the pumpkin and use a 1/2 cup of another mashed item such as banana, or sweet potato.