nutrio-BANANa PANCAKES
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Nutritious Banana and cinnamon pancakes
Ingredients
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160 grams oats
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1 teaspoon baking powder
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1 teaspoon chia seeds
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1 large overripe banana
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1.5 teaspoons cinnamon
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1 teaspoon vanilla extract
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60 ml (or 4 tablespoons) almond milk/milk
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1 egg (optional)
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1 tablespoon coconut oil for frying the pancakes
Suggestive toppings
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Handful of your favourite chopped nuts
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Half banana sliced
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Drizzle of maple syrup
Method
The quickest and easiest method: put all the ingredients excluding the coconut oil into a blender and blitz to create your pancake batter. Leave the batter for 5 minutes before cooking.
Or alternatively you can make the mixture by hand in a mixing bowl.
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Mix the dry ingredients together (oats, baking powder, chia seeds and cinnamon). Then add the milk, vanilla extract and beat in the egg. If the mixture is too thick, add another tablespoon of milk to loosing up the mixture. If you are happy with the texture of the batter, transfer the mixture into a jug. Or use a ladle to slowly pour slowing into a hot frying pan.
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Heat your frying pan and add the coconut oil. Do make sure to keep the pan hot on a medium heat and oiled as you cook the pancakes.
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As the pancakes cook, look for when the base of the pancake turns golden brown. Also you will notice a few bubbles on top. Then it’s time flip over and cook the second side, and this needs only about 2-3minutes. Then serve your pancakes with a few nuts and some sliced bananas with maple syrup.
TIP: If you have extra pancakes, store them in the fridge for up to 2 days in a sealed container. You can re-heat in a microwave for 1 minute. Or reheat in the toaster.
