Weekend (or whatever day you fancy, especially during lockdown) pancakes! Pancakes are delicious, but they can also be very nutritious if you opt for more nutrient dense ingredients. These are wonderful oat and banana pancakes that I love making once or twice a month when I'm in the mood for a sweet brunch meal.
I am also a big porridge lover (I have porridge usually 7 days per week!) so I know I'll always have oats and bananas around which makes this recipe super easy.
Oats are a whole grain, a great complex carbohydrate that is jam packed full of nutrients and have been linked with lowered LDL cholesterol as well as reducing chronic diseases including type 2 diabetes and heart disease.
So, if you want to incorporate more oats in your life. Oat pancakes are definitely worth a try!
Ingredients (for 2 people or 10 mini pancakes)
Pancakes
100g Oats
1 Ripe Banana
125ml Plant Milk / Semi-skimmed milk
2 Medium Eggs (substitute flaxseed egg for vegan option)
2 Tsp Baking Powder
1/2 Tsp Vanilla Extract
1/2 Tsp Cinnamon (optional)
Oil (Use a kind that doesn't have strong flavour like vegetable or sunflower)
Toppings
1 Cup Frozen berries (or fresh, but frozen is super convenient)
1/2 Cup Fresh fruit e.g. strawberries
Maple syrup / Honey
Method
Put all pancake ingredients (except the oil) into a blender and blitz until smooth
Add more oats/milk to get a thick but runny consistency and blitz until smooth again.
Heat 1tsp oil in a pan and pour 2-3 big tablespoons of pancake mix into round circles. I usually do 3 pancakes per batch but this depends on the size of your pan.
Repeat until all the batter is used up. Keep cooked pancakes in the oven on a low temperature to keep them warm.
Heat frozen berries in the microwave for 3-5 minutes until it cooks down, crush with a fork to create a mushy sauce.
Stack pancakes, pour the mushy berry sauce on top and decorate with fresh fruit.
Pour over some maple syrup / honey and serve.
If you like this recipe please let me know! :)