7

Banana oat pancakes

Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients

dry rolled oats

¾ cup(s), (68g)

wholemeal self-raising flour

0 cup(s), (100g)

baking powder

½ tsp

egg(s)

2 medium

vanilla bean extract, alcohol free

1 tsp

buttermilk

1 cup(s), (250ml)

banana

1 large, ripe, very well mashed

99% fat-free plain Greek yoghurt

cup(s), (80g)

ground cinnamon

¼ tsp, plus extra to sprinkle

honey

2 tsp

oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
Notes
SERVING SUGGESTIONS: Orange segments. TIP: Place pancakes on a plate and cover loosely with foil to keep warm while you cook the rest.

Start eating better than ever!