Although we normally address the hunger pangs that hit at lunch, breakfast is just as important. These pancakes look decadent, however they are a perfectly healthy breakfast option and are just as good cold as they are warm. Serve them with fresh fruit, peanut butter, yoghurt or, if you’ve ditched the diet for the festive seasons, Nutella and fresh cream. If sweet breakfast in the morning is not your deal, leave out the banana and serve with savoury toppings like smoked salmon and cream cheese.
Oat and banana pancakes
- 1 cup oats
- 1 banana (if opting for the sweet version)
- 1 egg
- 1 tbsp chia seeds
- 1 tsp baking powder (use a gluten-free variety if you want a gluten-free option)
- ¼ tsp salt
- Almond milk or water, as required
- ½ tsp coconut oil
- Put all the ingredients, except the almond milk or water in a bowl and, using a hand blender, blitz until smooth.
- Add the almond milk or water slowly until the consistency is like thick soup.
- Heat a pan and add the coconut milk.
- Pour a small ladleful of batter into the pan in a small circle. You can make the pancakes as small or large as you like. The larger the pancake the longer cooking time it will require.
- Cook until you start to see bubbles coming through the batter and the bottom of the pancake starts to brown.
- Flip the pancake and cook the other side.
- Store the pancakes separately and top when ready to serve with toppings of your choice. Here I used fresh bananas, frozen raspberries and honey.