Delicious fluffy pancakes made with oat flour and oats. Cook these low and slow for the best results. If you'd like to freeze them ensure they are completely chilled before wrapping in clingfilm and placing in the freezer for up to three months.
INGREDIENTS:
- 1/2 cup rolled oats
- 1 cup ground oat flour
- 1/8 tsp salt
- 1 tsp baking powder
- 2 large eggs
- 2 medium bananas, mashed
- 1 tsp vanilla extract
- 3 tbsp melted coconut oil
- oil for frying
TO MAKE:
- Put all the dry ingredients into a medium bowl and combine them.
- Mash the bananas in a large bowl before adding the eggs and vanilla. Whisk together to combine.
- Now thoroughly mix in the dry ingredients.
- Finally, melt the coconut oil and add it to the mix until fully combined.
- Heat a small amount of oil in a large frying pan or skillet over low/ medium heat.
- Spoon in 1/3 of a cup of the batter and cook for 2-3 minutes on each side.
- Remove the cooked pancake, repeat until all the batter is used and enjoy!
COOK’S TIP: Cook these low and slow for best results. And if you’d like to freeze them ensure they are completely chilled before wrapping in clingfilm and placing in the freezer for up to three months.
NUTRITIONAL INFORMATION PER SERVING
Calories per pancake 342
Sugar 8g
Fat 16g
Carbs 41g
Fibre 6g
Protein 10g
Source: usda.gov.
Based on 100g serving
