It was 10:00 p.m. at night and I wanted to make Lindsay from Cotter Crunch flourless pancakes, but I didn’t want to be standing at the stove making a whole batch – so I decided to bake it in the oven!
I made the batter (with a few minor changes from Lindsay’s recipe) and baked it in an 8×8 pan and crossed my fingers it would taste OK and have a consistency I liked. I didn’t want to over bake it either so it would be dry – and luckily baking for just 25 minutes was the perfect amount of time. I would describe these as kind of like muffins, but kind of like banana bread too.
This recipe comes from Lindsay’s book – which is available here: It’s called Nourishing Super Food Bowls, and each recipe is just so inviting and healthy – AND Lindsay is gluten free – so if you or someone in your family eats gluten free – this book is perfect for you!
Ingredients – Makes 4 servings
- 2 bananas, mashed
- 2 eggs
- 4 oz. fat free Greek yogurt
- 1/2 cup oats
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 tablespoon chia seeds (optional)
- 1 tablespoon cacao powder
In a medium sized bowl – mash the banana. Add the eggs and mix. Add the rest of the ingredients and pour into the baking dish (I lined it with parchment paper).
Bake at 375 for 25 minutes. Let cool and cut into 4. I am following Weight Watchers – so each serving is only 2 Smart Points on Weight Watchers
This is a great thing to make as a meal prep for breakfasts – or great to make for brunch on the weekends! This kept me full all morning.
What’s your favorite type of pancake?
I invite you to follow me on Instagram @jenncooks – I post there almost every day and share lots of tips and tricks in my stories!
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