Most weekends Brad cooks these beauties for us for breakfast but you can have them at any time of the day really. Brad was always a big pancake fan. You know the ones, full of refined white flour and sugar, but now by his own admission, he actually prefers the taste of these pancakes. Lucky for us, they are loaded with nutrition with antioxidants from the berries, fibre and various minerals such as manganese from the oats, potassium from the banana and the list goes on! They taste great with a spoonful of greek or coconut yoghurt and a small drizzle of manuka honey or maple syrup. Enjoy!
- 2 cups rolled oats
- 1/2 cup wholemeal or spelt flour
- 1 tsp baking powder
- 1 tsp bi carb soda
- 1/2 tsp cinnamon
- 2 tsp stevia
- 2 eggs
- 1 large banana
- 1 tsp vanilla paste (or use equivalent essence)
- approx 1 cup milk of choice
- 1/2 cup blueberries (frozen work fine)
- Coconut oil or butter to cook
- Yoghurt of choice, maple syrup or manuka honey and chia seeds to serve.
- Whiz up oats in a food processor to make oatmeal. Add other dry ingredients to the mix.
- In a separate bowl mash banana, beat in egg and add vanilla.
- Mix with dry ingredients and add enough to milk to make the batter. Mix in the blueberries softly.
- Heat oil in frypan and pour in 1/2 cup or so of batter. Adjust amount to suit your personal tastes. Cook on both sides until lightly browned.
- Serve warm with a dollop of greek (or coconut) yoghurt, maple syrup, a sprinkle of chia seeds and a squeeze of lemon.