- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- Pancakes
- 1 cup
- quick-cooking oats
- 100 g
- 1/3 cup
- plain Greek yogurt with 18 g protein
- 75 ml
- 1/4 cup
- ground flax seeds
- 25 g
- 2 tbsp
- maple syrup
- 30 ml
- 1 tsp
- vanilla
- 5 ml
- 1 tsp
- baking powder
- 5 ml
- 1/4 tsp
- salt
- 1 ml
- 2
- eggs
- 1
- very ripe banana, coarsely chopped
- Vegetable oil, for cooking
- Toppings
- 1 cup
- plain Greek yogurt with 18 g protein
- 250 ml
- 2
- very ripe bananas, sliced into rounds
- 1/2 cup
- pomegranate seeds or fresh raspberries
- 85 g
- 1/3 cup
- unsweetened grated coconut, roasted
- 30 g
- 1/4 cup
- chia seeds
- 45 g
- Maple syrup, for serving
Directions
- Step 1
- Pancakes In a large measuring cup or bowl, combine all of the ingredients, except for the oil, with a hand blender until the batter is smooth (see Chef’s tip).
- Step 2
- Warm a non-stick skillet over medium heat. Once the skillet is warm, brush with oil. For each pancake, pour about ¼ cup (60 ml) of the batter into the centre of the skillet. Using the back of a spoon, spread the batter out slightly.
- Step 3
- Cook the pancake for 1 to 2 minutes on each side. It is ready to flip over when bubbles start to form at the centre or when the edges are starting to cook. Adjust the heat as needed to allow the pancake time to cook before browning too quickly.
- Step 4
- Keep the pancakes warm in an oven preheated to 200°F (95°C) while you cook the remaining batter.
- Step 5
- Toppings Serve the pancakes on plates, folding them into taco shapes and leaning them up against each other to hold in place. Fill the pancake tacos with yogurt, sliced banana and pomegranate seeds. Sprinkle with the coconut and chia seeds. Serve with maple syrup.
Tips
Grinding the oats with a hand blender will result in lighter pancakes. The banana naturally sweetens the pancakes while also making them tender.
