Preparation
Peel the bananas, then mash with a fork. Put in a powerful blender or food processor with the eggs, oat milk, 1 teaspoon of the maple syrup for added sweetness, the cinnamon for a bit of warmth, the salt, oats and baking powder. Blend on high for 30 seconds – 1 minute or until smooth. Leave the pancake batter to rest for 15 minutes.
Heat 1 teaspoon of oil in a non-stick frying pan over a medium heat. Once the pan is hot, pour about 2 tablespoons of batter into the pan for each pancake and cook for 2-3 minutes or until the base sets, the pancakes puff up slightly and bubbles appear on top. Flip and cook for 1-2 minutes on the other side until golden and set. Keep warm and repeat in batches (you should get about 12 pancakes), adding an extra teaspoon of oil for the second half of batter.
Serve 3 pancakes per person with the yogurt, blueberries for colour and remaining maple syrup drizzled on top.
Who said pancakes couldn’t be nutritious?! Our pancake batter is made with oats and bananas – and blitzed in a blender for ease and speed. Use overripe, blackening bananas for the best flavour.
1 of your 5-a-day. Low sat fat.