Packed with the goodness of oats and blended for extra fluffiness, this has to be the best banana pancake recipe out there – and it’s healthy!
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Pancakes are a favourite around the world for good reason – they are easy to make and delicious! Who doesn’t love a stack of fluffy pancakes drizzled with maple syrup? Fresh fruit and all the goodness of oats makes these easy banana pancakes healthy. With the batter made by simply whizzing the ingredients in a blender, these are so simple to make for breakfast or brunch.
There are just six ingredients in this easy banana pancake recipe, and they are all things you’ll have in the pantry or can easily grab while shopping. For fruity flavour, these are a great way to use up ripe bananas. Bananas are a source of potassium and also offer fibre and Vitamin C. The other star of this recipe is oats. We love the nutty flavour of oats in all kinds of recipes, from wholesome mixed berry oat bars to delicious choc-chip oat cookies, and we love how nutritious oats are, too. Oats are high in dietary fibre, higher in protein than most cereals and a good source of several vitamins and minerals. Eggs add protein, too.
Making the batter for these is so simple. Just pop oats, banana, eggs, low-fat milk, vanilla and baking powder in a blender and whizz until smooth. Let the batter rest briefly – this gives your pancakes a lighter texture – then you’re ready to fill the kitchen with the enticing aroma of sizzling pancakes.
When you’re making the batter, be sure to whizz until smooth to give the mixture a good consistency and distribute the baking powder. That’s what gives pancakes those bubbles you see as they cook, and a lighter texture.
To stop pancakes sticking and make them easy to flip, use a non-stick frying pan, sprayed lightly with olive oil. You may need to re-spray with olive oil between batches. Use a wide, flat-bottomed pan, and allow it to heat up before you start cooking.
To make the pancakes, pour a quarter cupful of the batter into the pan – and don’t worry if it doesn’t form a neat round shape. Pancakes are delicious in any shape! Repeat three times, so you are cooking four pancakes (or make two or three if you have a smaller pan). After you pour in the batter, watch for bubbles to appear on the surface of each pancake (this will take about a minute) then use a spatula to turn them over. Cook for another minute, or until done. The pancakes should be golden brown on both sides. Cook in batches, keeping the cooked pancakes warm, covered with foil or a clean cloth, while you cook the remaining batter.
Then it’s time to serve these up, topped with fresh fruit, maple syrup and yoghurt. We’ve used strawberries, but you can use other berries, or whatever fruit you have in season, and you could also use honey instead of maple syrup. The crowning touch is a sprinkle of pistachio nuts.
If you don’t have a blender or food processor, don’t worry – our basic pancakes recipe is made by simply stirring ingredients in a bowl, and creates a stack of light, fluffy pancakes. For another healthy pancake option, try carrot cake pancakes, or if you’re looking for a lovely gluten-free option, try these pumpkin and blueberry pie pancakes. If you’re cooking for a crowd, tray bake pancakes, such as these choc, berry and banana sheet pancakes, are a good option. Or explore the savoury side of pancakes with striking green avocado pancakes (great topped with a poached egg) or Japanese-style potato and teriyaki pancakes.
Energy: 1808kJ/433 Cals (21%)
Protein: 17g (34%)
Fat: 11g (16%)
Sat fat: 3g (13%)
Carb: 63g (20%)
Sugar: 33g (37%)
Fibre: 8g (27%)
Sodium: 162mg (8%)