1heaped teaspoonbaking powder (ensure gluten-free if necessary)
1/4teaspoonbicarbonate of soda (baking soda)
1tablespooncoconut oilfor frying (or sub olive or vegetable oil)
Place all ingredients in a blender or food processor
Whizz until completely smooth
Heat up a tiny bit of oil in a frying pan (non-stick is besand spoon or pour in a small amount of the pancake batter
Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake
Flip over and cook for another few minutes, until golden brown and crispy on both sides
Repeat for the rest of the batter - makes around 8 pancakes
Leftovers keep covered in the fridge for up to a couple of days - just reheat in a dry frying pan
Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over. Make sure not to over-blend the mixture as that will make the oats become very sticky.
Can these Banana Oatmeal Pancakes be frozen?
They can be frozen and last for about a month in the freezer.
I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan.