Ingredients
Equipment
Method
- Grease a microwavable bowl with cooking spray and preheat the oven to 350°F (180°C), if baking it.
- In a bowl, mash the banana, then add egg, Greek yogurt, maple syrup to taste, vanilla extract and a pinch of salt.
- Stir in oat flour, protein powder (or more oat flour) and baking powder. Mix until a smooth batter forms – if it is too thick, gradually add 1–2 tbsp of milk as needed.
- Transfer the batter to the prepared bowl and sprinkle with chocolate chips on top, if desired.
- Microwave on high for 90 seconds to 2 minutes. If the batter rises too much, pause and restart in short intervals.
- Alternatively, bake in hot oven at 350°F (180°C) for 20–25 minutes or until set.
- Serve warm with your favorite toppings.
Nutrition
Notes
Storage – Keep in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the microwave for 30 seconds or enjoy cold.
Dietary variations – Use gluten-free oat flour or almond flour for a GF option. Swap Greek yogurt for plant-based yogurt and egg for a flaxseed egg to make it dairy-free and vegan.
No protein powder – Replace with ¼ cup extra oat flour or any flour of choice. Add more maple syrup, if necessary.
Nutritional values – Nutritional values are approximations. They do not include the optional maple syrup and toppings like chocolate chips.