Healthy banana oat pancakes that are not only good for you but also delicious and extremely easy to make. That’s what this recipe is all about. Just put all of the ingredients into a blender or food processor and hey-presto that’s you ready to cook them in just 20 minutes!
Banana oat pancakes.
So where did this quick healthy recipe idea come from?
Well, you folks know I love to re-create excellent food that I’ve had the privilege to eat and no more so than these banana oat pancakes, which Lady Lynne had for her breakfast when we were in Uganda, and couldn’t stop enthusing about.
A hearty breakfast was called for prior to our Gorilla trek and Lynne choose the banana oat pancakes whilst I had a veggie omelette. Mine was delicious, but Lynne’s choice was far the better one – I had food envy! I only got to try a little but those pancakes were excellent.
Light and fluffy and topped with lots of honey I couldn’t stop thinking about them!
So there are my take on those amazing holiday pancakes (albeit healthier)!
There are of course many different kinds of pancake recipes out there. You can use butter, you can use flour etc. etc.
These banana oat pancakes are just great as a weekend brunch option, which is when Lynne and I prefer them.
Have them when you like though, and let me know what you think in the comments below. Thanks!
Tips for making these Banana Oat Pancakes
- If you have time make the batter and then let it rest in your refrigerator for a few minutes, or better still overnight. This makes the pancakes more fluffy.
- Prior to pre-heating your non-stick pan/griddle/skillet lightly coat it with a little vegetable oil or cooking spray.
- Test a little of the batter first to see how it cooks. If your pancake is burnt on the outside and raw on the inside, reduce the cooking heat.
- If cooking several pancakes in the pan at the same time, make sure you leave enough room for flipping.
- When cooking, don’t press down on the pancake as it will lose its “fluffiness.”
- Once cooked, remove each pancake to a flat baking tray and keep warm, but not covered in your oven. If you cover, or stack them, the steam will make them soggy.
- 4 eggs
- 2 ripe bananas peeled and chopped
- ½ tsp Cinnamon
- 45 g porridge / rolled oats
- 3 tbsp Ground almonds
- 2 tsp Vanilla essence
- ½ tsp Baking powder
- 2 tbsp runny honey to drizzle over the top
- Place the eggs, banana, cinnamon, oats, almonds, vanilla essence and baking powder into a blender or food processor and blitz for a few seconds until a smooth and thick consistency is obtained.
- Over a medium heat, heat a non-stick frying pan and drop 2 tbsp. of the batter to the pan for each pancake.
- Cook each pancake until you see air bubbles appearing, then carefully flip them over with a spatula and once cooked remove each pancake to a flat baking tray and keep warm, but not covered, in your oven.
- Repeat steps 2 and 3 to cook the other pancakes.
- Pile the pancakes onto 2 plates, and serve with a tbsp. of runny honey drizzled over the top of each pile.
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