My daughter absolutely loves pancakes and is now enjoying experimenting with healthier versions. These have been her tastiest ones so far. Everything gets whizzed up in the blender then poured into a frying pan. Couldn’t be simpler. We like to serve them with a sprinkle of berries, a couple of spoonsful of natural yogurt and a squirt of local honey. Gluten free oats work too as does maple syrup.
Makes 9 pancakes (2-3 per serving)
2 medium ripe bananas
2 eggs
Half cup unsweetened almond milk
1 tsp vanilla extract (optional)
1 and a half cups oatlets or rolled oats
2 tsp baking powder
Half teaspoon ground cinnamon
Quarter teaspoon salt
Olive oil
- Place all the ingredients, apart from the olive oil, into a blender and whizz
- Heat a little oil in a frying pan and pour the mixture to make small round pancakes. Around a heaped tablespoon. Spread them apart.
- Flip the pancakes when bubbles appear on the surface.
- Cook all the pancakes keeping them warm. Serve 2-3 stacked on top of one another and add toppings of your choice.
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