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Banana & oat pancakes

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

  • Prep: 5 mins
    Cook: 15 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 89
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 3
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 89
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 3
  • Fibre 1
  • Salt 0.4

Ingredients

  • 125ml oat milk
  • 2 eggs, separated
  • 1 small banana
  • 100g rolled oats
  • 2 tsp baking powder
  • few drops vanilla extract
  • oil spray
  • low fat yogurt and fruit to top

Method

  1. Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.

  2. Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

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