Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Banana oat pancakes

Banana oat pancakes

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Oats and wholemeal flour give these pancakes a real rustic flavour and texture that is balanced with the hint of banana. Honey cinnamon yoghurt to top is super delish.

Ingredients

Rolled oats, dry

¾ cup(s), (70g)

Wholemeal self-raising flour

⅔ cup(s), (105g)

Baking powder

½ tsp

Egg(s)

2 medium

Vanilla bean extract, alcohol free

1 tsp

Buttermilk

1 cup(s), (250ml)

Banana(s)

1 large, ripe, very well mashed

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Ground cinnamon

¼ tsp, plus extra to sprinkle

Honey

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place oats in a large mixing bowl and sift in flour and baking powder. Return husks to bowl. In a separate bowl, whisk eggs, vanilla, buttermilk and banana with a fork. Add to dry ingredients, and stir to combine.
  2. Lightly spray a large non-stick frying pan with oil and heat on medium-low. Drop ¼ cupfuls of batter into pan and spread out to about 10cm. Cook for 2 minutes. Turn and cook for another minute.
  3. Repeat with remaining batter to make 8 pancakes. Combine yoghurt and cinnamon in a bowl. Swirl honey into the yoghurt. Spoon onto pancakes and sprinkle cinnamon on top.

Notes

SERVING SUGGESTIONS: Orange segments. TIP: Place pancakes on a plate and cover loosely with foil to keep warm while you cook the rest.

You might like

You might like