I’ll admit it, I’m pretty lazy with breakfast during the week, a slice of wholemeal toast and a banana (and of course, my beloved coffee) is the most I can manage. But on the weekends, after a big sleep-in, I love to cook up something a bit more exciting! When I’m craving something sweet and don’t wanna wait for Bircher to be ready, these banana pancakes are my go-to. They are super quick and beyond easy to make, plus they are a great way to use up ripe bananas!
Often overlooked in favour of more trendy “superfoods“, unassuming oats are nutritional powerhouses! Oats are usually consumed in their whole form, with the oat kernel. Whole grains are an important source of fibre, B vitamins and folate in the diet. Whole oats also contain a type of phytonutrients, called phenols, which are potent antioxidants, demonstrated to have antiatherogenic and anti-inflammatory properties.
Serves: 2 Time: 10 mins
- Put ingredients in a blender and give them a quick blend until smooth (~5 seconds).
- Put a pan on medium heat. Depending on how non-stick it is, you may need to add a touch of butter, margarine or non-flavoured oil. A spray oil is a great option as you tend to only use a small amount.
- Pour pancake mix into the pan. I like to make them quite small, around the size of the bottom of a coffee mug. Cook until small bubbles begin forming and then gently flip and cook until goldern brown.
- Repeat with remaining mix. Serve as is or with some Greek yoghurt, fruit and nuts as pictured.
Variations: Add some desiccated or shredded coconut to the pancake mix for a tropical version! Or try adding frozen berries or nuts to the mixture itself instead of on top.
Per serving: 570 calories; 14g fat; 40g carbohydrates; 20g protein 12g fibre
Carbohydrate Servings: 2.5
Ps. Confused about the different types of oats?! This article gives a great breakdown!