Banana & oat pancakes
By Lulu Grimes
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
- Easy
Nutrition per serving
- kcal 89
- fat 3g
- saturates 1g
- carbs 12g
- sugars 2g
- fibre 1g
- protein 3g
- salt 0.4g
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
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.
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.
