Oat & Banana Pancakes with a drizzle
Breakfast
Our Oat and Banana pancakes are a real treat for the kids with a hidden healthy kick!
Ingredients
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125ml milk (organic cows, oat, almond)
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2 eggs
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1 ripe banana, mashed
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100g rolled oats
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2 tsp baking powder
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1 tsp vanilla extract
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1/2 tsp cinnamon
Topping:
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200g raspberries
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Juice and zest of 1 lemon
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2 tbsp runny honey
Method
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Mash the banana
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Beat the eggs in a separate bowl
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Pour the eggs into the mashed bananas and mix together
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Add all of the dry ingredients to the wet ingredients and mix well
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Heat a frying pan on a medium heat and add a little oil, making sure it coats the pan
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Pop desert spoonfuls of the mixture into the pan and cook for three to five minutes until the pancake starts to bubble and the underside is golden
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While the pancakes are cooking, whizz all of the topping ingredients together
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Serve the pancakes warm with a drizzle of the raspberry sauce over the top
Tip:
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To make smaller pancakes, use a teaspoon
Time
Serves
15 mins
Five minutes prep time followed by 10 minutes cooking time, and these pancakes will be perfect!
4
This recipe will give you enough pancakes and drizzle for four servings.