These whole food packed pancakes are both delicious and probably the easiest pancakes to throw together. Rob makes these every single weekend, and has done for the last few years, so it is definitely time we share them with you all.

Basically they only require three ingredients – banana, oats and plant milk. We however like to add some milled flaxseed to the mix though for some extra binding power and nutrition. You could also add some baking powder if you want them to puff up a little but don’t expect fluffy American style pancakes.

I’d say these pancakes turn out somewhere in between a crepe and an American pancake. They are a little dense, in a good way, and quite thin without being floppy. They make perfect pancake stacks thanks to their shape and size which is a lovely way to serve them. We usually lay them out in, more or less, a single layer on a plate mostly though. Then we drizzle them with tahini and serve them with heated up frozen berries, or fresh in the summer. They really go with any topping you like – believe us, we have tried pretty much all we can think of.

Malin x

Banana and Oat Pancakes

Serves 4-6

INGREDIENTS:

2 medium ripe bananas

2 cups oats

2 cups plant based milk

2 tbsp milled flax seed

0,5 tsp cinnamon, optional

Serving suggestion:

Strawberry compote

Tahini or peanut butter

METHOD:

Combine all the ingredients in a high speed blender* and blend until smooth. I then recommend transferring the batter to a bowl to make the frying process easier.

Heat a non-stick frying pan over medium-low heat. Once warmed up add a few drops of oil to the pan and use a brush to spread it out. This is only to help with the colour and surface of the first pancakes and doesn’t need to be repeated.

Use a ladle to spoon out the batter into the pan making relatively thin pancakes roughly 8 cm in diameter. Use the back of the ladle to spread the batter into rounds. I can usually fit three pancakes at a time in my pan. Then repeat until you’re out of batter.

Serve with whatever toppings you fancy. I am currently topping mine with this 5 minute strawberry compote and tahini.

*You could also use a regular standing blender or even a stick blender if you don’t have a high speed blender but the batter might not turn out quite as smooth. The pancakes will still be delicious either way even though the texture might differ.

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