I’ve been making these pancakes for years now. They’re extremely easy to make and, in my (and my husband’s) opinion, are fluffier and tastier than the original American-style pancakes made with white flour.
These pancakes are high in dietary fibre which is good for digestive health. As well as a host of other possible health benefits from the oats, flaxseeds and banana. See my articles on bananas and oats.
My favourite pancake topping is my mixed berry compote and a little bit of maple syrup. What do you like to eat with your pancakes?
Here is the recipe. I hope you enjoy it.
Banana and Oat Pancakes
Easy, healthy and fluffy pancakes
Servings: 16 pancakes
Equipment
- Food processor / hand mixer
- Frying pan / skillet
- Spatula
- ¼ measuring cup / ladle
Ingredients
- 90 g oats rolled or jumbo
- 30 g (¼ cup) flaxseeds / milled linseeds
- 4 eggs
- 2 very ripe bananas
- ½ tbsp vegetable oil / coconut oil (any mild flavoured oil)
- toppings of choice
Instructions
- If using a food processor, process the oats for about 1 minute until they resemble flour.
- Add the flaxseeds, eggs and bananas to the oats and process until a batter is formed. It shouldn't be too thick or runny. If it's very watery add some more oats.
- If using a hand blender, put the oats, flaxseeds, eggs and bananas into a bowl and blend to form a batter (you will just have chunkier oat pieces in your pancakes if doing it this way).
- Heat the frying pan or skillet over a low-medium heat. Once hot, add the oil. There should just be a light covering of oil in the pan. If there's too much, carefully (don't burn your hand!) wipe it with a paper towel to get rid of the excess.
- Add about ¼ cup / 1 ladle full of batter to the pan. You'll have to do this in batches. I usually fit about 4 in my pan at a time. Leave them until small bubbles start to form in the batter. About 2-3 minutes (see notes).
- Flip them over and continue cooking for another 2 minutes.
- Repeat for the rest of the batter.
- Serve with toppings of your choosing. I always use my mixed berry compote – you can find the recipe here. You could also use honey, maple syrup, yoghurt or fresh berries. Yum!
Notes
Make sure the pan isn’t too hot, you don’t want to burn the outside of the pancakes before the inside is cooked.
This recipe serves two in my house, but I suppose it depends how many pancakes you can eat!
