This is a modification to a satisfying and simple recipe a friend shared with me. It is a special treat when I am eating healthy and want something sweet. I added the oat bran for fiber and to balance the natural sweetness of the banana. Oat bran slows down the digestion of carbohydrates which helps the rate that sugar enters your bloodstream. Banana pancakes is one more way to use ripe bananas during My January Rest, but they are delicious any time of year!
One ripe banana
Two tablespoons oat bran
Dash of cinnamon
Oil for cooking
Pecans to top, or spread with peanut butter
Mash one ripe banana. Add one egg, two tablespoons of oat bran, and a dash of cinnamon and mix well. Heat pan with oil, butter, or cooking spray. I love to use unrefined, cold-pressed virgin coconut oil for the wonderful fragrance and taste it adds to the banana pancakes. Place the batter in the pan and top with pecans. Cook, then flip. You can make one large pancake or two medium ones.
This treat provides fruit, protein, fiber as well as many other nutrients. Enjoy!