Banana Oat Pancakes

These banana oat beauties are so good they don’t need to be reserved only for weekends, they also make a fantastic midweek breakfast treat. The batter can be made ahead, easily keep in the fridge for a couple of days and perfect for midweek pancake cravings. I often have what I lovingly refer to as a “coping ahead” jug of batter sitting on the middle shelf ready for full house breakfast emergencies, ready to pour, flip in a hot pan, and devour. It’s as easy as toasting a slice of bread or frying eggs…

AND (this is my favourite bit) they use up 2 ingredients that I always have hanging around the kitchen in abundance – bananas and kefir. The kids will never even know these are the healthy version.

If, unlike me, you don’t find yourself with and abundance kefir going to waste in your fridge on the regular,  you can use regular milk, buttermilk or any dairy alternative (almond, oat and the like). I also sometimes throw in an extra bit of yoghurt with the milk for a little thickness

I like mine topped with yoghurt, sprinkled with berries and drizzled with a little maple syrup or honey.  How do you like yours? 

Banana Oat Pancakes

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 2 ripe bananas

• 2 large eggs

• 2 tsp vanilla extract

• 125ml (1/2 cup) kefir (or whole milk, buttermilk almond milk, oat milk)
  

• 2 tsp baking powder 
  

• 1 tsp Malden salt

• 1 tsp Malden salt
  

• 150g (1 cup) jumbo oats (or any oats apart from quick cooking)
  

• a handful of  blueberries (optional)

• To Serve

• a good dollop of yoghurt
  

• some cut fresh seasonal fruit, berries or sliced banana
  

• a drizzle of maple syrup or honey
  

Directions

• Place all the ingredients into a blender and blitz until smooth.  Allow to sit for at least 30 minutes (preferably an hour) or overnight. 
  
• When you are ready to make the pancakes, place a large frying pan or pancake griddle on a medium heat.  Melt a generous pat (tablespoon or so) of butter and allow it to melt in the warm pan.  
  
• Place small ladle-full’s (1/4 cup or so) of batter into the pan. This is your blueberry moment.  If you want to add them now is the time to scatter them over the batter as it cooks. 
  They are ready to flip about 3-4 minutes when bubbles form in the middle, the edges are set and if you peek, the undersides are golden.  Carefully flip them over and cook another 1-2 minutes until done.  
  
• Stack on a plate and dollop yoghurt, sprinkle with your fruit of choice and drizzle with maple syrup. 
  

Notes

• If you are making these for a crowd, preheat your oven to 180ºC and keep the batches warm on a baking tray. 
  
• I have been known to make a big batch of these, freeze the pancakes between sheets of parchment paper and toast them from frozen for emergency midweek breakfast.  

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