Banana oat pancakes
- Total Time
Oats and wholemeal flour give these pancakes a real rustic flavour and texture that is balanced with the hint of banana. Honey cinnamon yoghurt to top is super delish.
dry rolled oats¾ cup(s), (68g)
wholemeal self-raising flour⅔ cup(s), (100g)
baking powder½ tsp
vanilla bean extract, alcohol free1 tsp
buttermilk1 cup(s), (250ml)
banana1 large, ripe, very well mashed
low-fat Greek yoghurt⅓ cup(s), (80g)
ground cinnamon¼ tsp, plus extra to sprinkle
oil spray1 x 3 second spray(s)
- Place oats in a large mixing bowl and sift in flour and baking powder. Return husks to bowl. In a separate bowl, whisk eggs, vanilla, buttermilk and banana with a fork. Add to dry ingredients, and stir to combine.
- Lightly spray a large non-stick frying pan with oil and heat on medium-low. Drop ¼ cupfuls of batter into pan and spread out to about 10cm. Cook for 2 minutes. Turn and cook for another minute.
- Repeat with remaining batter to make 8 pancakes. Combine yoghurt and cinnamon in a bowl. Swirl honey into the yoghurt. Spoon onto pancakes and sprinkle cinnamon on top.