Pancake Bowls
Equipment
Ingredients
Pancake Base
rolled oats (ground)
200 g
ripe banana (mashed)
2 piece
large eggs
2 piece
milk
180 ml
baking powder
8 g
ground cinnamon
3 g
vanilla extract
5 ml
Toppings
plain Greek yogurt
200 g
fresh blueberries
150 g
honey
40 g
Instructions
Prepare oat flour
Blend rolled oats in a blender or food processor until they reach a fine flour consistency.
Mix wet ingredients
In a large bowl, mash the bananas until smooth, then whisk in the eggs, milk, and vanilla extract.
Combine dry ingredients
Add the oat flour, baking powder, and cinnamon to the wet mixture and stir until just combined.
Cook pancake bowls
Heat a non-stick pan over medium heat. Pour batter into 4 small ramekins or directly shape into thick rounds. Cook 3-4 minutes per side until golden.
Assemble bowls
Transfer warm pancakes to bowls. Top with Greek yogurt, fresh blueberries, and a drizzle of honey.
Original recipe
Storage
Store pancake bases separately from toppings. Assemble fresh each morning for best texture.
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