Banana Oaty Pancakes
- 1 banana
- 1 free-range egg
- ¼ cup quick cook oats
- 2 Tbsp milk (any type will do – dairy, oat, almond, soy etc)
- ¼ tsp ground cinnamon
- ½ tsp oil
- 2 Tbsp yoghurt
- ¼ cup frozen raspberries
- Add banana, egg, oats, milk and cinnamon to a blender and blitz for about 1 minute, until smooth. Add a little more milk for a thinner batter if desired. Let sit for about 2 minutes.
- Heat half the oil (or use butter) on medium heat and add about 3 tablespoons of mixture to pan for each pancake. Cook pancakes, in batches, for 2-3 minutes, until lots of bubbles begin to form. Flip and cook a further 2 minutes, until golden and cooked through. Use remaining oil for second batch.
- Serve pancakes topped with yoghurt and berries.
Nutrition information: Energy: 275cals (1149kJ) Protein: 10.7g Carbohydrate: 35.8g (17.4g sugars) Fat: 8.4g (1.6g saturated fat)