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 oats
    ¾ cup(s), (68g)
  • wholemeal self-raising flour
    ⅔ 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
  • low-fat Greek yoghurt
    ⅓ cup(s), (80g)
  • ground cinnamon
    ¼ tsp, plus extra to sprinkle
  • honey
    2 tsp
  • oil spray
    1 x 3 second spray(s)
  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.
SERVING SUGGESTIONS: Orange segments. TIP: Place pancakes on a plate and cover loosely with foil to keep warm while you cook the rest.

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