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Banana-Oat Pancakes with Raspberry Sauce and Peanut Butter Cream - photo 1
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Banana-Oat Pancakes with Raspberry Sauce and Peanut Butter Cream

Desserts Breakfasts Vegetarian Dishes 45 min Easy 11 wyświetleń ~37.43 PLN - (0)
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Description

Delicate, diet-friendly banana-oat pancakes are a light, sweet option for breakfast or dessert in the Sweet Blog style. The base consists of ripe bananas and ground oats, which combined with eggs and yogurt create fluffy, moist pancakes without the addition of wheat flour. Served with hot raspberry puree made from frozen raspberries and creamy peanut butter, with optional maple syrup and fresh raspberries as decoration. The dish has a pleasant, natural banana flavor with a hint of cinnamon, an interesting texture thanks to the oats, and an aesthetic, colorful contrast from the raspberry puree. Great for a weekend breakfast, a light dessert for guests, or as a post-workout snack.

Składniki (13)

Servings:
4
  • Banana 2 szt.
  • Mountain oats 120 g
  • Egg 2 szt.
  • Baking powder 5 g
  • Almond milk 120 ml
  • Greek yogurt 10% 60 g
  • Coconut oil 15 ml
  • Peanut butter (creamy) 60 g
  • Frozen raspberries 200 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Maple syrup 30 ml
  • Fresh raspberries (for decoration) 50 g
💰 Szacowany koszt dania: ~37.43 PLN (9.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare all the ingredients and tools: hand or standing blender, measuring cup, large bowl, spoon, sieve (optional). Weigh and prepare the ingredients according to the list. Peel the bananas and set them aside on the cutting board.

Ingredients: Banana, Mountain oats, Egg, Almond milk, Greek yogurt 10%, Baking powder, Ground cinnamon, Salt
Use a blender or an immersion blender with a tall bowl. Also, prepare a plate with a paper towel to drain any excess fat after frying.
2

Put the bananas in a blender and pulse until smooth. If you don't have a blender, mash the bananas thoroughly with a fork in a large bowl until there are no lumps.

Ingredients: Banana
Use a blender to achieve a very smooth base — this makes it easier to combine with the flakes. Manual mashing requires precision: hold the fork vertically and press down firmly.
3

Add the banana, eggs, Greek yogurt, and almond milk. Blend briefly to combine the ingredients into a smooth, pourable mixture.

Ingredients: Egg, Greek yogurt 10%, Almond milk
If you don't have yogurt, you can increase the amount of milk by 30 g, but yogurt adds moisture and lightness. Blend only until combined — don't overmix.
4

Add the oats, baking powder, cinnamon, and a pinch of salt to the blender. Blend for 20–30 seconds until the oats turn into a thick, slightly grainy mixture and everything becomes uniform. The consistency should be thick but pourable — like very thick pancake batter.

Ingredients: Mountain oats, Baking powder, Ground cinnamon, Salt
If you don't have a blender, grind the flakes in a coffee grinder or chop them very finely with a knife. Be careful not to turn them into flour completely — small pieces will leave a pleasant texture.
5

Pour the finished batter into a large bowl. Check the consistency: scoop with a spoon — the portion should hold its shape but be easy to spread slightly. If the mixture is too thick, add 10–20 ml of milk; if too thin, add 10 g of oats.

Ingredients: Almond milk, Mountain oats
Use a large, wide bowl for easy scooping. Consistency is key — a mixture that is too runny will spill on the pan, while one that is too thick will result in heavy pancakes.

Raspberry puree

6

Add the frozen raspberries to a small saucepan along with 10 g (about 2 teaspoons) of peanut butter if you want to add a nutty note to the puree. Heat over medium heat for 6–8 minutes, stirring with a wooden spoon, until the raspberries break down and a thick puree forms. If you want a sweeter puree, add 10–15 g of maple syrup (optional).

Ingredients: Frozen raspberries, Peanut butter (creamy), Maple syrup
Use a saucepan with a diameter of 16–18 cm to heat the raspberries well. Stir to prevent burning — raspberries stick quickly when the heat is too high.
7

If you want a smooth puree: pass the heated raspberries through a sieve into a bowl, using a spoon to separate the seeds. If you prefer a puree with pieces of fruit, skip the straining.

Ingredients: Frozen raspberries
A fine mesh strainer will help separate the seeds. Use a rubber spatula and press down well to get the maximum amount of puree.

Frying

8

Heat a non-stick skillet (preferably 24–28 cm in diameter) over medium heat. Add a teaspoon of coconut oil and spread it over the surface with a paper towel. Reduce the heat to medium-low — the pancakes cook best slowly, allowing them to puff up.

Ingredients: Coconut oil
Use a flat-bottomed pan so that the pancakes have an even color. A paper towel helps to apply a thin layer of fat and reduces excess.
9

Scoop portions of the batter about 30 g in size onto the skillet (use an ice cream scoop or a large tablespoon). The distance between the pancakes should be 3–4 cm. Fry for 2–3 minutes, until the edges start to set and small bubbles and slightly dry spots appear on the surface — that's the time to flip.

Ingredients: Mountain oats, Banana, Egg
Use a silicone spatula to flip. Don't flip the pancakes too early — check the edges and the bottom by gently lifting with the spatula; it should be golden.
10

After flipping, fry for another 1–2 minutes until both sides are golden and the pancake is springy to the touch. Transfer the finished pancakes to a plate lined with paper towels to drain excess fat.

Ingredients: Coconut oil
Temperature is important — if the pancakes brown too quickly, lower the heat. If you have never fried without wheat flour before, fry the first test batch and adjust the time.

Serving

11

On a plate, place 3–4 pancakes in slightly overlapping layers. Top with 15 g of peanut butter and gently spread it to let it melt slightly. Drizzle with a spoonful of raspberry puree and, if using, drizzle with maple syrup. Garnish with fresh raspberries.

Ingredients: Peanut butter (creamy), Frozen raspberries, Maple syrup, Fresh raspberries (for decoration)
Serve the pancakes immediately — they taste best warm. You can also add a tablespoon of Greek yogurt or sprinkle a little cinnamon on top.
12

Serve the pancakes with fresh raspberries and optionally additional yogurt or syrup. Remember that syrup increases the calorie count — if you're on a diet, serve without it.

Ingredients: Fresh raspberries (for decoration), Maple syrup
Use a flat plate and arrange the pancakes in the center — aesthetics matter on the Sweet Blog. Add mint leaves for color contrast.

Fun Fact

💡

Oatmeal and bananas are a classic breakfast combination — oats stabilize the sugars from bananas, which prevents the pancakes from causing sharp spikes in glucose levels. Banana-oat pancakes are a modern, gluten-free (if you use certified gluten-free oats) alternative to traditional pancakes.

Best for

weekendowe śniadanie lekki deser dla gości przekąska po treningu

Tips

🍽️ Serving

Serve the pancakes warm, preferably right after frying. Stack them in small piles of 3–4 pieces, so everyone has easy access to the sauce and peanut butter. For a 'fit' version, skip the maple syrup and add an extra tablespoon of Greek yogurt as a source of protein.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat — warm in a pan over low heat, covered, for 2–3 minutes on each side, or use the oven at 160°C for 5–7 minutes. Store raspberry sauce separately (up to 3 days) and always heat briefly before serving.

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