Great for Pancake Day, these American style pancakes are light but filling. The addition of banana within the batter, gives the pancakes a sweet taste, while the oats provide fibre and texture. Delicious served with fruit compote, ice-cream or fresh fruit.
Serves 4, makes 10-12 pancakes
60g porridge oats
60g white flour
¼ tsp salt
1 tsp baking powder
2 ripe bananas
200ml semi-skimmed milk
½ tsp vanilla essence (optional)
oil for cooking
Mix the dry ingredients - oats, flour, salt and baking powder. Mash the banana with a fork. Separate the egg yolk & white, and whisk the whites until stiff.
Add the milk and mashed banana to the yolks, with the vanilla essence if using. Whisk the wet ingredients until well blended. Pour the dry ingredients into the wet banana/yolk mix, and stir gently.
Finally fold the stiff whites gently into the batter.
To cook, pour a tiny amount of oil to your pancake pan, using a medium-low heat, and add 2 large spoonfuls of batter to the centre for each pancake. Cook for just under a minute, and gently turn over and cook for another minute.