Servings

16

Cook

15 min

These are my daughter’s favourite pancakes. I tried to come up with a healthy pancake that featured her beloved coconut. The pancakes are gluten and sugar free and you could, of course, top them with anything you might like.

Oat & Banana Pancakes

INGREDIENTS
For the pancakes
  • 2 large ripe bananas
  • 2 large eggs
  • 150g fine oatmeal
  • 100ml coconut milk
  • 2 tbsp coconut milk powder
  • 1 tsp baking powder
  • Plus some sunflower oil for frying
To Serve
  • 100ml plain yoghurt
  • 1 tbsp maple syrup
  • 200g frozen or fresh mixed berries
  • 2 tsp of Stevia (optional)
METHOD
  1. Place all the pancake ingredients into a blender and blitz until well blended.
  2. Brush a non-stick flying pan or pancake pan with a little oil and heat to a medium heat.
  3. Pour some of the batter into the pan (I usually do 3 – 4 pancakes at a time) and fry until the edges start to look dry and bubbles start to appear. This takes about 2 minutes.
  4. Flip the pancake over and cook until golden and firm to the touch. Set aside on a plate.
  5. Repeat until all the batter is used up. I get about 16 pancakes out of this mixture but it depends on the size of the pancakes.
  6. To serve, wash and prepare the fruit or defrost the frozen berries and sweeten with stevia if you like.
  7. Stir some maple syrup into the yoghurt or drizzle over the pancakes and serve with the fruit.

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