Banana Oat Pancakes

• 2eggs
• 150 grolled oats
• 1 tspcinnamon
• 100 mlmilk
• 1 tbsphoney
• 20 gbutter
• 3ripe bananas, mashed
• 1 tspbaking powder
• 1pinch fine salt
• 4portions fresh berries and maple syrup (optional)

Method

1. 1Tip the oats into a blender and blitz for 30 seconds until you have a rough flour. Add the mashed bananas, eggs, milk, baking powder, cinnamon, honey and a pinch of salt; the salt lifts the banana and stops the batter tasting flat. Blend for another 20–30 seconds until smooth and pourable; the batter should drop slowly off the spoon, not run.
2. 2Let the batter rest for 5 minutes. The oats drink in the milk and the baking powder wakes up; skip this and you get dense pancakes.
3. 3Melt a knob of the butter in a non-stick frying pan over medium heat until it foams and smells nutty, like toasted hazelnuts. That nutty smell is the flavour you want under every pancake.
4. 4Check the heat before adding the batter: the butter should foam gently without smoking. Save tasting for a cooked pancake, as the batter contains raw egg.
5. 5Ladle small rounds of batter into the pan, about 8 cm across, and don't crowd them; two or three at a time, with space between. Cook for 2–3 minutes until the surface is dotted with bubbles and the edges look set and golden underneath.
6. 6Flip and cook for another minute, until puffed and springy to the touch. Slide onto a warm plate and repeat with the remaining batter, adding a fresh dab of butter to the pan between batches so each round gets that nut-brown base.
7. 7Serve the pancakes warm with the optional berries and maple syrup, if using. The listed honey is already in the batter.

Per serving

kcal

335

protein

10.6g

fibre

6.5g

carbs

52.8g

fat

10.5g