Skinny Chocolate Banana Oatmeal Pancakes
These chocolate banana pancakes are light and healthy. Chocolate and strawberries are a delicious way to start the day.
These chocolate banana pancakes are light and healthy. Chocolate and strawberries are a delicious way to start the day.
- Carbohydrate 27.6744190111281 g
- Cholesterol 2.45 mg
- Fat 1.50869406306233 g
- Fiber 4.14418026107101 g
- Protein 4.44816646968567 g
- Saturated Fat 0.624668912834191 g
- Serving Size 1 1 -10 pancake (191g)
- Sodium 101.628996945833 mg
- Sugar 23.5302387500571 g
- Trans Fat 0.272812418775872 g
- Calories 125 calories
Step-by-step
- Combine the eggs, bananas, oats, protein powder, cocoa powder, and cinnamon in a blender or food processor. Pulse for a few seconds until every thing is smooth.
- Drop by 1/4 cup onto a hot skillet. Cook the first side until bubbles appear over the top of the pancake. Flip carefully and cook the other side about a minute. Serve hot with powdered sugar, and diced strawberries mixed with honey. Makes 8-10 pancakes. Keep leftover pancakes in a sealed container in the refrigerator. Reheat in the microwave for a few seconds.
Using rolled oats instead of traditional wheat flour creates a naturally gluten-free batter that behaves entirely differently on a hot surface than standard pancake batter. Rolled oats lack gluten proteins, meaning the batter relies heavily on eggs for structural integrity during cooking. Spotting the visual cues in the pan prevents structural collapse, ensuring the delicate cakes hold together when flipped.
Mastering the Blender Batter and Heat Control
Blending the ingredients thoroughly breaks down the rolled oats into a smooth consistency, but letting the batter rest for five minutes before cooking allows the oats to hydrate fully and thicken the mixture. Heat management remains the single most critical factor for success here. Cocoa powder scorches quickly at high temperatures because of its sugar content and milk solids. Medium-low heat ensures the interior cooks completely before the exterior burns. Watch for small bubbles to pop across the surface before attempting to turn each pancake over with a thin spatula. Cook the second side for precisely 60 seconds to retain internal moisture.
- If a high-powered blender is unavailable, use oat flour at a 1:1 volume ratio, though the texture will be slightly less rustic.
- Without a nonstick skillet, grease the cooking surface thoroughly with a high-smoke-point oil like canola rather than butter, which burns faster.
- Store leftover pancakes for up to three days in an airtight container in the refrigerator, and reheat them on medium power in the microwave for 30 seconds.
