This isn’t so much a recipe as an idea. I love pancakes, but pancakes don’t love me. This is a healthier, faster alternative that keeps me full for ages.
I make these a lot at the weekend, dotted with chocolate chips and drizzled in syrup and nut butter. If I make them mid week I add blueberries, or nothing at all and eat them plain.
1 ripe banana
4 tbsp porridge oats
sunflower oil, for frying pan
Place the banana, egg and porridge oats in a blender, blend until smooth.
Heat a small amount of oil in a frying pan over medium heat and when hot spoon the batter into the pan. This amount of batter makes three silver dollar sized pancakes. Place chocolate chips or blueberries on top, if using.
Cook for 2-3 minutes, until golden, then flip and cook on other side.
Eat immediately or wrap up and bring with you for a breakfast on the go.