I make these banana pancakes most days lately. They are a heathy, easy, filling and fun way to start the day.
In my opinion, pancakes always taste best cooked in butter, but if you sub that out for an oil, then they are also vegan.
INGREDIENTS
Makes 1 serve of 4 pancakes, Calories ~350
1/4 tsp cinnamon
1/4 tsp vanilla bean paste
1/4 tsp butter
1 medium banana
1/3 cup unsweetened almond milk
1/4 cup oats
1/4 cup self raising flour
1/2 cup strawberries
METHOD
1. Blend all the ingredients, except the butter and strawberries, until smooth.
2. Rub the butter evenly across the surface of a large fry pan.
3. Put the fry pan on low-medium heat.
4. While it’s heating up, chop the strawberries and set aside in a heatproof bowl.
5. When the pan is hot, evenly dollop the mixture in 4 spots on the pan, to make 4 round pancakes.
6. While the pancakes are cooking, put the bowl of chopped strawberries in the microwave for 60-90 seconds.
7. When you see bubbles start to appear not just on the edge of the pancakes but towards the middle, flip them over using a spatula.
8. After around 30 seconds lift the edge of the pancakes with a spatula to check them, once they are slightly browned underneath, put them on a plate.
9. Top the pancakes with the strawberry sauce, and serve.
Tips -
The older the banana, the sweeter the pancakes.
Depending the size of the banana, you can vary the amount of almond milk to get the texture right, without greatly effecting the calories.
You can also use frozen berries for the sauce.
For those not feeling calorie conscious, top the pancakes with anything you like – maple syrup and toasted pecans, some melted Nutella, or fresh lemon and sugar are all delicious.
