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Playing Breakfast-For-Dinner Recipes: Cornflake Chicken Fingers & Belgian-Style Waffles

See how this recipe was made on Facebook Live!

Ingredients

  • 2 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 very ripe medium-large bananas, peeled and broken into 4-5 pieces
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup 0% Greek yogurt
  • 1/2 cup almond milk or milk
  • Cooking spray
  • 1/2 cup dark chocolate chips or blueberries (optional)
  • Maple syrup, for topping

Yield

Serves: 4

Preparation

Place the oats, baking powder, cinnamon, bananas, eggs, salt, yogurt and milk into a blender and blend until smooth.

Preheat a griddle pan or a large, flat skillet over medium-high heat. Spray the surface with cooking spray then pour about 1/4 cup of pancake batter onto the griddle. Place a few chocolate chips and/or blueberries on top, if using.

Once the edges start to cook and bubbles begin to form on top of the pancake, about 2-3 minutes, flip it and cook another 1-2 minutes, until cooked through.

Remove from the griddle and place on a plate covered with foil until all the pancakes are done and you’re ready to serve topped with warm maple syrup.

Tip: These pancakes freeze beautifully. Make an extra batch and just heat them in the microwave or toaster on busy mornings!