Super delicious pancake. Great for a quick breakfast, and in my case, enough to snack on later.
1/4 cup steel cut oats (quick oats will do as well)
1/4 almond flour
Shredded Mozzarella cheese (about a handfull or so)
You will also need a large non-stick frying pan
Smash the banana with a fork
Place banana in a bowl with eggs, oats and almond flour
Mix it all up
Coat a large non-stick frying pan with olive oil and turn on the heat to medium.
Pour the batter into the pan and let it spread out evenly. Coat the batter with the mozzarella cheese.
Close the pan for a few minutes, about 3 to 4. Usually, frying pans don’t have a lid, so I just use a big one from another pot. Since you need to cook the pancake slowly, make sure the heat is on medium to low. You don’t have to use a lid, but if you do, it gets done a little faster.
After 4 minutes or so, try to flip the pancake. This can be tricky. The pancake wants to fall apart, that’s for sure. If it looks to wet and will not hold together at all as you try to flip, let it cook for just a little longer, then try to flip. Once you flip, let it cook for another 3 minutes, more or less.
Once it’s done, cut into 4 pieces. I eat 3/4 of this pancake for breakfast with no problem. the other 1/4 piece I save for a snack later.