Pancakes = weekends for me. There isn’t a weekend that goes by where I don’t have pancakes or waffles for breakfast! These pancakes taste amazing and are really substantial – the oats make them very filling so perfect for brunch when you want something a little more special.
I have such an obsession with banana’s and can’t go without having 1-2 a day – they add so much to all my favourite breakfast’s, both in taste and texture. I have been known to have a minor breakdown when no banana’s are in the house, or shock horror someone ate the last banana (Ross Geller moment!) Moral of the story is I really really like banana’s!
Makes 4 small pancakes
– 1/2 cup GF oats (50g)
– 1 ripe banana
– 1 egg *
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp baking powder
– 1 tbsp coconut oil, plus extra for frying
– 1 ripe banana
– 1 tsp coconut oil
– dash of cinnamon
* egg replacement – 1tbsp ground flaxseed mixed with 3tbsp water. Let it sit for 15 in the fridge.
Melt 1tbsp coconut oil on the hob or in a microwave until melted. Next, blend all ingredients for the pancake mix in a blender until smooth – transfer to a bowl and pop in the fridge for 10mins to firm up.
Heat a little bit of coconut oil in a frying pan and spoon 1-2tbsp of pancake mix into the pan, smoothing into a circle with the back of your spoon. Fry for 1-2mins on either side, or until they have started to brown slightly. Repeat for the rest of the batter, making 4 pancakes in total.
Chop up your second banana ready to fry for the topping. Heat a tsp of coconut oil in another frying pan, adding the cinnamon and banana pieces. Fry on a medium heat until the banana’s are soft, caramelised and smell amazing!
Stack your pancakes on top of each other (pretty pink plate is optional), adding your caramelised banana’s and any other toppings.