Updated: Mar 10
These pancakes are so healthy, delicious and incredibly versatile. Great for a weekend treat or easy enough to make as a quick weekday dessert - we're so proud of this recipe and it's one that all the family can enjoy.
This recipe serves two (making four medium sized pancakes)
5-10 minutes preparation
10-15 minutes cooking
150g oat pulp
75g plain flour (or buckwheat flour works well if gluten free)
1 1/2 ripe banana
200ml oat milk (we used some of our homemade oat milk)
Pinch of salt
1/2 tsp baking powder
1 tsp maple syrup (could substitute for other sweeteners/ sugar)
Toppings for pancakes (you could use maple syrup, banana slices, berries, chocolate chips, desiccated coconut, seeds and nuts, biscoff spread, lemon and sugar - the options are endless!)
''There is hardship in everything except eating pancakes.'
Mash your banana in a bowl, then add the remaining ingredients and combine. If your mixture feels a little dry, add a splash more milk and, if it feels a little wet, add a bit more flour until you get a pancake batter consistency.
Lightly coat a frying pan with oil (we used coconut oil) and heat over a medium heat. When the pan is hot, you will need to reduce the temperature to medium to low so that you can fully cook the pancakes without burning them.
Add a quarter of the mixture (or less if you desire smaller pancakes) into the pan. Cook for a few minutes, you should see bubbles appear in the mixture which is a sign that you have the perfect pancake structure. When those bubbles start to pop and hold their shape, and the edges of the pancake become firmer, then you can turn the pancake over (or flip it!)
Cook the other side for a few minutes. Don't be afraid to get a nice, golden brown colour on both sides.
Transfer onto a plate. Keep this plate in the oven at a low temperature if you want your pancakes to stay warm.
Continue with the rest of the pancakes.
When you have finished making your pancakes, add your toppings! We love a good glug of maple syrup, dark chocolate chips, banana slices and berries on ours.
These pancakes can be stored in a sealed container for a few days, but we like to consume them immediately. You could also fold through blueberries or chocolate chips with the batter if you wanted to make blueberry or chocolate pancakes. Ah, just typing this is making us want to make them all over again!!!