Banana oat pancakes
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), (70g)
Wholemeal self-raising flour
⅔ cup(s), (105g)
Vanilla bean extract, alcohol free
1 cup(s), (250ml)
1 large, ripe, very well mashed
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
¼ tsp, plus extra to sprinkle
1 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.
SERVING SUGGESTIONS: Orange segments. TIP: Place pancakes on a plate and cover loosely with foil to keep warm while you cook the rest.