Heart Healthy Oatmeal and Banana Pancakes
YIELD: 3-4 servings PREP TIME: 10 min COOK TIME: 10 min
- 2 eggs (separate yolks and whites)
- 2 medium to very ripe bananas
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon Vietnamese Mountain Cinnamon, plus extra to sprinkle on top
- ¼ teaspoon salt
- Butter olive oil for cooking
Separate the yolks and whites of 2 eggs. Set aside the whites to be used later.
Put the egg yolks and the next 7 ingredients into a blender or NutriBullet and blend on the high setting for 30-60 seconds, until the batter is completely smooth.
Whip the egg whites at highest speed in a mixer until stiff peaks form, ~30-60 seconds. Then, very gently fold the stiff egg whites into the oatmeal pancake batter. The egg whites added in this way will make your pancakes light and fluffy (this is a trick my mother taught me).
Lightly coat a frying pan with butter olive oil and heat on medium heat. Test to see if the pan is ready by dropping a few drops of water into the pan. When the water sizzles, the pan is hot enough to cook your pancakes.
Add ~1/3 cup of batter to the pan for each pancake (~3 inches diameter). Cook until the surface of the pancake batter starts to dull and bubbles start to form (~ 2-4 minutes). Flip the pancakes and cook until the underside is a golden brown.
Serve with maple syrup, sliced bananas, and/or whipped cream and sprinkle extra cinnamon on top.
You can freeze extra pancakes to enjoy later.
Vietnamese Mountain Cinnamon