Always wanted to have pancakes for breakfast, regularly, without it ending up being an excessively calorific and processed meal?
Well, you can!
Oat pancakes that use a ripe banana to bind the ingredients together practically hit all the “health” buzz words, as they’re vegan, refined sugar-free, gluten-free, and low fat. Using blended oats to form oat flour, instead of regular white flour is a great way of adding whole foods, fibre, and long-lasting carbohydrates into your breakfast without compromising on taste.
90g rolled oats (~1 medium mug)
300ml plant milk (~3/4 medium mug)
1 medium ripe banana
1 heaped tsp baking powder
1 tbsp olive oil
1 tsp vanilla essence/ maple syrup
(If you don’t have scaled, make sure you use near equal parts milk with oats, so if you use 1 cup oats, use just under 1 cup of milk)
1. Blend all ingredients together in a high-speed blender until smooth. If your mixture is too thick, add some more milk and if it’s too thin, add some more oat flour or a tbsp flax seeds and let it sit for 2’.
2. Place a large non stick pan on high- medium heat and add a few sprays of olive oil, then reduce the heat to medium- low once sizzling. Start spooning your pancake mixture into the pan, in pancake like circles.
3. Once the top of the pancake starts forming bubbles and the edges firm up, flip your pancakes over and wait for them to go golden before removing. Usually 2’ on each side.
4. Repeat until you’ve used up all your pancake mixture and serve with your desired toppings: fruit, maple syrup, chocolate spread, yoghurt, whatever you like!
5. You can double up the recipe if you’re feeding 2 people or store the remaining pancakes for later. You can refrigerate the leftovers for up to 4-5 days or freeze them for a couple months (simply reheat by microwaving). When you store them, make sure to add some parchment paper in between each pancake so they don’t stick together.