These pancakes require only a few simple ingredients – so simple, that if you were to stop reading this right now and head to the kitchen to whip them up, you’d possibly have everything needed on hand (oats, eggs and banana!). The prep time is minimal too – just throw everything in a blender and blitz into a batter.
The eggs are nutritional powerhouses of vitamins, minerals and antioxidants; as well as being a great source of protein, a highly satiating nutrient (meaning it’ll help your hunger sail smoothly from breakfast to your next meal).
The oats provide a fantastic source dietary fibre which helps keep your digestive system running smoothly.
The banana provides energy, as well as natural sweetness, making these pancakes totally free of any added refined-sugars – kind of sweet in itself, right?
My biggest trouble with tampering with classic pancake recipes is the batter often doesn’t stick together too well, and they become difficult to flip or turn during cooking – when we start subtracting this or adding that ingredient in, things can often start to turn a bit wonky. These are fabulous though – leave them for a minute or so each side, and you’ll have no problem.
Blend all the ingredients together in a blender or food processor until you have a smooth batter. You want the batter pourable, but not too runny!
Heat up the oil on a fry pan on a medium heat. Pour circles of the batter onto the pan and cook each side for 1-2 minutes. Hot tip: to get perfect pancake circles pour the pancake batter out of a small milk jug into the pan. Enjoy!
Serving suggestion: Top cooked pancakes with fresh fruit, yoghurt (to keep dairy-free use coconut yoghurt), or a drizzle of maple syrup.