By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
51 cal · 12 min
Oatmeal Banana Bread Pancakes
Recipe GLPRe2927599412b4c
Light and fluffy pancakes made with instant oatmeal, egg whites, and Greek yogurt. These low-fat, high-fiber pancakes deliver wholesome banana bread flavor in every bite. Quick to prepare and perfectly portioned for a nutritious breakfast.
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Ingredients
½ cup Egg white product
2 packets Instant oatmeal packets (banana bread flavor)
⅔ cup Nonfat plain Greek yogurt
½ teaspoon Cinnamon (optional)
Cooking spray
Directions
Add the egg white product, instant oatmeal packets, Greek yogurt, and cinnamon (if using) to a blender. Blend until smooth and well combined, about 30 seconds. The batter should be pourable but thick.
Heat a non-stick skillet over medium to medium-high heat and lightly coat with cooking spray.
Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes until bubbles form across the surface and the edges appear dry.
Carefully flip each pancake and cook the other side for 1–2 minutes until lightly golden.
Transfer cooked pancakes to a serving plate. Repeat with remaining batter until all is used.
Serve warm, topped with light syrup or your favorite topping.
Comments
This recipe hits the availability and cost marks well—every ingredient is stocked at every Charlotte chain, and the cost per serving runs under $1 because it relies on pantry staples and Greek yogurt at around $4 per tub. The 12-minute claim is close to honest for mixing and cooking, though you'll want to add 5 minutes if you're separating eggs fresh. The real strength is that it's fuss-free and reheats decently in a toaster oven, but the absence of banana is a significant gap—the title promises banana bread flavor, yet bananas aren't listed, which means either the recipe description is misleading or an ingredient is missing.
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