Start the day with these pancakes

A sweet twist on an old favorite, oats are naturally low glycemic carbohydrates. We love this paired with a source of protein and/or fat: think Greek yogurt, nut butter or an egg cooked your favorite way.

Banana Oatmeal Pancakes
by Anna Walter of Eat Fit Shreveport

Makes 4 servings

1-1/2 cups rolled oats

2 large, ripe bananas

1 large egg

1 cup unsweetened almond milk

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/16 teaspoon salt

1/2 teaspoon coconut oil

Add all ingredients to blender (except coconut oil) and blend until smooth. Place the coconut oil into skillet over medium heat.

Measure 1/3 cup of batter per pancake and cook 2-3 minutes on the first side. Flip and cook an additional 1-2 minutes. Plate with desired toppings.

Per Serving: 210 calories, 5 grams fat, 1.5 grams saturated fat, 37 grams carbohydrate, 5 grams fiber, 9 grams sugar (0 added sugar), 6 grams protein.

Watch Anna Walter make this recipe on You- Tube at:

https://www.youtube.com/watch?v=Rf9U1ANX UYI&t=36s

– and scan the QR code below with your smartphone to download the free Eat Fit app for 100’s more Eat Fit recipes, and to find an Eat Fit restaurant near you!

Anna Walter, RDE, is the operations and marketing specialist for Eat Fit Shreveport, a nonprofit initiative of Ochsner Health. Visit www.EatFitShreveport for more information, follow @EatFitShreveport on Facebook and Instagram for the latest Eat Fit updates, and sign up for the Eat Fit Wellness Bites weekly newsletter.