Updated: Feb 11
These pancakes are not only deliciously light and fluffy, they're also a great whole food version. They'll also fill you up, providing sustained energy throughout the morning. Enjoy.
Ingredients ½ cup raw rolled oats
1 large ripe Cavendish banana
2 large eggs
1 tablespoon olive oil
2 tablespoons maple syrup or honey (for drizzling over pancakes)
Method Place the rolled oats into a blender, food processor or grinder. Mill at high speed until you achieve a flour consistency.
Add the banana and egg to the oat flour and blend together on medium speed, until you achieve a batter consistency.
Heat a large frypan over medium heat and grease pan with a small amount of the olive oil.
Pour portions of the mixture into the frypan and cook until bubbles appear on the surface.
Flip the pancakes and cook for another minute or until cooked through.
Serve with maple syrup, honey or any other sweetener you prefer.
Banana pancakes served cold (as leftovers) with Greek yogurt and berries.