This is one of our all-time favourite weekend breakfasts. They also make a great after-school snack. Not only are these pancakes super easy and quick to make, they have the added bonus of being low in fat and highly nutritious. Any leftovers can be refrigerated and heated up in the microwave.
Makes 10-12 medium-size pancakes
Preparation: 5 minutes
Cooking time: 30 minutes
Ingredients
Batter:
140g / 5oz / 1 cup wholemeal (wholewheat) flour
80g / 2¾ oz / ¾ cup rolled (porridge) oats
1 tbsp baking powder
¼ tsp salt
500ml / 18fl oz / 2 cups non dairy milk (I use fortified soya or almond milk)
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 ripe bananas, sliced
rapeseed (canola) oil or olive oil, for frying
Suggested toppings:
Pecan nuts, walnuts, ground linseed, dessicated coconut, choc chips
Maple syrup, agave syrup or other natural sweetener
Method
- Place the oats, flour, baking powder, salt, milk, vanilla extract, cinnamon and sliced bananas in a blender, and pulse until fully incorporated. Transfer the batter to a jug and allow to rest for 5-10 minutes (while the pans are heating).
- If possible, use two non stick frying pans (skillets) to cut down the cooking time. Brush the bottom of the pans with a little oil and heat on a medium heat. Pour a ¼ cup of batter into the pan. Gently swirl the pan to thin the batter out slightly. Once the pancakes starts to firm up carefully flip them over using a thin spatula. Cook for a further minute or so until the underneath is lightly browned.
- Adding toppings, a drizzle of natural syrup, then tuck in!
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