Oat Pancakes

These pancakes are far healthier than ordinary pancakes as they are made with oats and bananas instead of flour so contain more protein and fibre.  They’re packed with yummy blueberries so they’re bursting with polyphenols and vitamin C. Make a batch, freeze and thaw in a microwave for a quick breakfast when you’re pressed for time.

Photo credit: http://www.adrianlawrencephotography.com/

Makes 8 (approx.)

100g (3 ½ oz) rolled oats

1 tsp baking powder

1 banana, peeled and mashed

2 eggs

150ml (5fl oz) any milk of your choice

A little light olive oil, rapeseed oil or butter

200g (7oz) blueberries

Optional toppings: a few crushed pecan nuts, a little honey or maple syrup, extra blueberries banana slices

In a bowl, mix together the oats and baking powder. Mix the mashed banana with the eggs and milk (you can do this with a hand blender if you prefer). Mix the banana mixture into the flour.

Heat a non-stick pan on a medium heat, add a little oil or butter. Drop large spoonfuls of batter onto the pan and cook until bubbles form and the edges are cooked. Scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side. Repeat with the remaining batter.

Serve the pancakes topped with crushed pecan nuts, a little honey or maple syrup, or some extra blueberries and banana slices.