Really easy to make and with only three ingredients – they make a tasty breakfast or a healthier treat. Try them out!
By Charlotte Mountain
I don’t normally weigh this out as I tend to just add the oats until the mix is the correct consistency, but on trying it out today it needed 90g oats when using a Medium Egg - I buy Large Eggs, so I would use more oats to reach the correct consistency, around 100g.
Ingredients : (Makes 3 Pancakes)
1 Ripe Banana
1 Egg (I tend to opt for large)
90-100g Porridge Oats – start with 90g and add the extra 10g if too runny
1- Blitz the banana and egg with a hand blender or in a food processor until smooth.
If you don’t have either of these, just mash and mix until combined.
2- Add in the porridge oats and blitz again – start with 90g as depending on the size of the banana and egg it may be a little runny. If too runny add the extra 10g until a slightly runny consistency is achieved – this won’t be runny like traditional pancake batter though as they’re more American-style pancakes.
Don’t worry about it being perfectly smooth, a bit of fibre is good for you.
3-Heat some oil in a non-stick frying pan, I use a little of a spray coconut oil, keep on low-medium heat.
4- Once the frying pan is hot, spoon the mixture onto the frying pan into 3 circles – you can smooth it out to make a neat circle if you’re fussy about misshapen pancakes.
5- Let each pancake cook on the bottom until lightly browned and then flip and cook on the other side until lightly browned.
6- Once they are cooked through, they’re ready to eat and serve with toppings of your choosing.
My favourite toppings:
Mixed Seeds or Chia Seeds
Drizzle of Honey
If you make the mixture too firm by adding too much oats, you can always add a splash of milk to bring it back to the right consistency.
Don’t cook on too high a temperature or they will be likely to burn and not cook in the middle.
If you don’t have a hand blender or food processor, you can just mix in the oats really well and have a slightly rougher textured pancake.