Banana Oat Pancakes
Fluffy, naturally sweet pancakes made with ripe bananas and oats. Gluten-optional, no refined sugar needed — the bananas provide all the sweetness. Ready in under 20 minutes for a nourishing breakfast.
Prep
10m
Cook
15m
Diff.
Eas
Serves
2
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Ingredients
Egg, quail, whole, fresh, raw
2 large eggs
Milk, cow, whole, evaporated, fluid
½ cup
Melon, Honeydew, flesh, raw
to serve
Bananas, raw
2 large ripe bananas
Porridge, oats, rolled, prepared with trim milk, unsweetened
1 cup
Butter, stick, unsalted
for frying
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Instructions
Mash the ripe bananas well in a large bowl until smooth with no large lumps.
Add the eggs to the mashed banana and whisk together.
Stir in the rolled oats, milk and a pinch of salt. Mix until combined. Let the batter rest for 5 minutes so the oats absorb some liquid.
Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or cooking spray.
Pour approximately ¼ cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
Flip and cook for a further 1–2 minutes until golden on the underside.
Repeat with remaining batter.
Serve warm with sliced banana, a drizzle of honey, and yoghurt if desired.
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