This is one of our all-time favourite weekend breakfasts. They also make a great after-school snack. Not only are these pancakes super easy and quick to make, they have the added bonus of being low in fat and highly nutritious. Any leftovers can be refrigerated or frozen and heated up in the microwave.
Serves 4 (makes about 12 small-size pancakes)
Preparation: 5 minutes
Cooking time: 30 minutes
140g / 5oz / 1½ cups rolled oats
100g / 3½ oz / ¾ cup wholemeal (wholewheat) flour
2 tsp baking soda
490ml / 16fl oz / 2 cups fortified soya milk
2 ripe bananas, chopped
olive oil, for frying
Pecan nuts (grind or finely chop for small children)
- Blend the oats, flour, baking soda and soya milk using a jug or hand blender. Add the bananas and continue to blend until smooth.
- If possible, use two non stick frying pans (griddles) in order to cut down the cooking time. Brush the bottom of the pans with a little olive oil and heat on a medium heat. Pour a small ladleful of batter into the pan and swirl the pan to thin it out.
- Once bubbles appear on the surface of the pancake and it’s starting to firm up, carefully flip it over using a thin plastic spatula. Cook for a further 2 or so minutes until the underneath is lightly browned.
- We like to serve these pancakes with a sprinkling of pecan nuts and blueberries, and a drizzle of agave syrup. Delicious!