These pancakes are a delightful blend of wholesome oats, creamy milk, sweet banana, and crisp apple, creating a satisfying and nutritious meal. The yogurt topping, enhanced with a splash of lemon juice, adds a refreshing tang that perfectly complements the sweetness of the fruit.
Preparation Time: 15 minutes
- This includes mixing the batter and preparing the yogurt topping.
Cook Time: 15 minutes
- This is the time to cook the pancakes.
Total Time: 30 minutes
- This includes all preparation and cooking time.
Ingredients:
- 5 tablespoons rolled oats (quick or old-fashioned)
- 130 ml warm milk (dairy or plant-based)
- 1 ripe banana
- 1 large egg
- 1 medium apple, diced small
- 3 tablespoons thick yogurt (plain Greek, or plant-based)
- 1 tablespoon lemon juice
- Optional: honey or maple syrup (for drizzling)
- Optional: cinnamon, nutmeg (for spice)
- Optional: cooking spray or a little oil for the pan
Directions:
- Prepare the Oat Mixture:
- In a medium bowl, combine the rolled oats and warm milk.
- Let the mixture sit for about 5 minutes to allow the oats to soften. This will create a smoother batter.
- Blend the Batter:
- Peel and break the banana into chunks and add it to the oat mixture.
- Add the egg to the bowl.
- Using an immersion blender or a regular blender, blend the mixture until smooth.
- Add the Apple:
- Dice the apple into small pieces.
- Fold the diced apple into the blended batter.
- Optional: add a pinch of cinnamon or nutmeg for extra flavor.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat.
- If necessary, lightly coat the skillet with cooking spray or a small amount of oil.
- Pour about ¼ cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Flip the pancakes carefully with a spatula.
- Prepare the Lemon Yogurt Drizzle:
- In a small bowl, combine the thick yogurt and lemon juice.
- Mix well until the yogurt is smooth and the lemon juice is evenly incorporated.
- Adjust the amount of lemon juice to your taste preference.
- Serve:
- Transfer the cooked pancakes to a plate.
- Drizzle the lemon yogurt over the pancakes.
- Optional: drizzle with honey or maple syrup for added sweetness.
- Serve immediately.
Nutritional Facts (Approximate per serving, based on 2 servings):
- Calories: 300-350
- Protein: 12-15 grams
- Fat: 8-12 grams
- Carbohydrates: 45-55 grams
- Fiber: 6-8 grams
The Origins and Popularity of This Recipe:
Pancakes, in their basic form, have existed in various cultures for centuries, offering a simple and adaptable way to use grains and eggs. The addition of oats enhances the nutritional value, providing fiber and sustained energy. The use of fruits like banana and apple adds natural sweetness and vitamins, reflecting a modern focus on healthy eating. The tangy yogurt topping adds a contemporary twist, balancing the sweetness and adding a refreshing element. The popularity of this recipe stems from its simplicity, health benefits, and the ability to customize it with various fruits and toppings. It’s a perfect way to start the day with a nutritious meal or enjoy a wholesome snack. The easy adaption of this recipe to gluten free or vegan diets has also increased its popularity.
Why You’ll Love This Recipe:
- It’s a healthy and delicious way to start your day.
- It’s simple and quick to prepare.
- It’s customizable with various fruits and toppings.
- It’s a great way to incorporate oats and fruit into your diet.
Health Benefits:
- Oats are a good source of fiber, which aids in digestion and helps lower cholesterol.
- Bananas provide potassium and natural sweetness.
- Apples are rich in vitamins and antioxidants.
- Yogurt is a good source of protein and calcium.
- Lemon juice provides vitamin C.
Serving Suggestions:
- Serve as a breakfast or brunch option.
- Enjoy as a post-workout snack.
- Serve with a side of fresh berries or other fruits.
- Drizzle with honey, maple syrup, or nut butter.
Tips:
- Use ripe bananas for the best sweetness and texture.
- Dice the apple into small pieces for even cooking.
- Don’t overcrowd the skillet when cooking the pancakes.
- Adjust the amount of lemon juice in the yogurt topping to your taste.
Variations to Try:
- Add berries, such as blueberries or raspberries, to the batter.
- Use different fruits, such as pears or peaches.
- Add nuts or seeds, such as walnuts or chia seeds, to the batter.
- Use plant-based milk and yogurt for a vegan version.
- Add protein powder to the batter for an extra protein boost.
Conclusion:
These oat and fruit pancakes with a lemon yogurt drizzle are a delightful and nutritious meal that’s perfect for any occasion. With their simple preparation and customizable flavors, they are sure to become a favorite in your kitchen. Enjoy!
Frequently Asked Questions (FAQ):
- Can I use quick oats instead of rolled oats?
- Yes, quick oats will work just fine.
- Can I use frozen fruit?
- Yes, but thaw the frozen fruit before adding it to the batter.
- Can I make these pancakes gluten-free?
- Yes, ensure that the oats are certified gluten-free.
- Can I make these pancakes vegan?
- Yes, use plant-based milk and yogurt, and a flax egg as a substitute for the egg.
- How do I keep the pancakes warm?
- Keep them in a warm oven (200°F or 90°C) until ready to serve.
- Can I make the batter ahead of time?
- Yes, you can prepare the batter ahead of time and refrigerate it.
- How do I store leftover pancakes?
- Store them in an airtight container in the refrigerator.
- Can I freeze cooked pancakes?
- Yes, you can freeze them. Place them in a freezer bag or airtight container.
- Can I add protein powder to the batter?
- Yes, adding protein powder will increase the protein content.
- Can I use honey instead of maple syrup?
- Yes, honey can be used as a sweetener.