4 Ingredient Pancakes
Prep Time
20 Minutes
Prep Notes
- Use organic ingredients when possible and accessible to you
- For those with a serious gluten sensitivity: While oats are naturally gluten-free, you can only ensure they are gluten-free if they are certified, due to the fact that oats are often cross-contaminated with wheat. I personally use Bob's Red Mill Gluten Free Rolled Oats.
Cooking Time
10 Minutes
Yields
Approximately 8-9 Pancakes (Roughly 5-inches each)
Ingredients
- 3 Whole Eggs + 3 Egg Whites
- 1/2 Cup Oatmeal
- 1 Banana
- 2 Teaspoons Olive Oil
Directions
- In a blender or food processor, blend eggs, banana, and oatmeal until thoroughly mixed
- Heat empty pan for 1 minute
- Add 2 teaspoons of olive or coconut oil to pan and gently spread/wipe any excess with paper towel
- Continue to heat pan for a few minutes. The hotter your pan, the better your pancakes will turn out. You can test this by dropping a very small drop of water in your pan. Once it sizzles, you can proceed to the next step, inshaAllah.
- Pour mixture into pan the way you would with any other pancake mix. Lower your heat on your pan when not in use between making pancakes and wipe your pan in between if you begin to see black debris
- Keep the cooked pancakes in a warm covered plate while you finish all batches
- When all pancakes have been cooked, plate them and add whatever you'd like on top. My favorites are blueberries, strawberries, and/or cinnamon
- Enjoy, inshaAllah (Godwilling)
Notes
Nutritional Facts for 4 Pancakes (based on total batch making 8 pancakes)
- 18.6g Protein
- 13.6g Fat
- 27.3g Carbs
- 19.8g Net Carbs
- 7.5g Fiber