Cinnamon, Banana Oat Pancakes
This morning I woke up with a hunger for pancakes. So instead of making my usual gluten-free oat version, I decided to shake things up by adding some cinnamon and peanut butter to my batter
And they were lovely and light. There is a more eggy taste to these pancakes, but they’re the perfect 1 protein, 1 starch and 1 fruit breakfast. The extra’s like the peanut butter and honey with chocolate nut butter garnish is added healthy fats.
Ingredients for 2 meals
2 large eggs
1 tsp baking powder
1/2 tsp bicarbonate soda
1 tbsp peanut butter/nut butter
pinch of salt
1/2 cup oat flour (make your own by blitzing oats in a blender)
1 tsp cinnamon powder
2 ripe banana’s
fruit for garnish
honey or maple syrup for drizzling over pancakes once cooked
spray-and-cook
Method
Mash banana’s and add salt, bicarb and baking soda.
Add eggs and peanut butter - mix well.
Add cinnamon and oat flour and beat for 1 minute.
Fry in a hot pan laced with Spray-And-Cook or oil if you prefer.
Cover the pan for 1 minute on each side.
Serve warm with fresh berries, honey or maple syrup. I like dusting my pancakes with Xylitol icing sugar and having them with organic honey and chocolate nut butter.