Banana oat pancakes
Small, soft pancakes blended from ripe banana, rolled oats, eggs and a little milk, naturally sweet and cooked gently in a buttered pan.
Method
- 1
Blitz the oats in a blender to a coarse flour.
- 2
Add the banana, eggs, milk, baking powder, cinnamon and salt and blend until smooth.
- 3
Leave the batter to stand so the oats absorb some liquid and it thickens slightly.
- 4
Heat a large non-stick frying pan over medium-low heat and brush it with a little butter.
- 5
Drop in heaped tablespoons of batter, well apart, and spread each into a round about 8 cm across.
- 6
Cook until bubbles appear on the surface and the edges look set.
- 7
Flip carefully with a thin spatula and cook until golden on the second side.
- 8
Keep the pancakes warm while you cook the rest, brushing the pan with butter between batches.
- 9
Serve warm with maple syrup and sliced banana or berries.
Notes
- Keep the heat moderate. The sugar in the banana makes these pancakes brown quickly and burn on high heat.
- Small pancakes are much easier to flip than large ones, as the batter is softer than a flour batter.
- For a gluten-free version, use oats labelled gluten-free and check your baking powder.
Equipment
Blender, Large non-stick frying pan, Thin spatula, Pastry brush