If you want a healthier pancake Tuesday, try these! They can be gluten, egg and dairy free too!
These are easy to make and are great in the school lunchbox or as a delicious brunch. The main ingredient is Oats.
Ingredients:
100g oats
50g chopped pecan nuts (optional)
1 tsp. baking powder
Pinch salt
1 ripe banana
150ml nut milk (or dairy)
200g blueberries
Coconut oil to fry
To serve: 2 bananas, sliced 1 tbsp. butter (coconut oil if vegan) 1 tbsp. chopped pecan nuts 1 tbsp. maple syrup
Directions:
1.Grind up the oats in a food processor to a powder.
2. Put the oats in a bowl with the baking powder, nuts and salt.
3.Blend the banana with the milk in a processor
4. Mix the liquid with the oats and stir to blend.
5.Heat 1 tsp. coconut oil in a non-stick pan over a medium heat. Drop 1 large tbsp. of the mixture onto the pan for each pancake, cook 3-4 at one time.
6. As you begin to see air bubbles appear from the base of the pancake, push 3-4 blue berries into the half cooked pancake and turn them over, fry for another 1-2 mins.
7.Repeat step 5 & 6 until all pancakes are cooked, place in a warm oven to keep warm.
8. To cook the bananas, melt the butter in a pan, add banana slices and cook until they just begin to caramelise.
9. Serve 3 pancakes per person, topped with the caramelised bananas, natural yoghurt, berries & maple syrup and enjoy!
