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Fluffy Banana Oat Pancakes

Soft and fluffy banana oat pancakes naturally sweetened with banana and served with Greek yoghurt, nuts and seeds for an easy, satisfying breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 servings (3 small pancakes each)
Course: Breakfast
Cuisine: British
Ingredients Equipment Method

Ingredients
  

For the pancakes
  • 125 ml oat milk
  • 2 medium eggs separated
  • 1 small ripe banana
  • 100 g rolled oats
  • 2 tsp baking powder
  • Olive oil spray for cooking
For serving
  • 4 tbsp full-fat Greek yoghurt
  • 1 small banana sliced
  • 1 tbsp walnuts roughly chopped
  • 1 tbsp flaked almonds
  • 1 tbsp sunflower seeds

Equipment

  • Blender or chopper
  • Mixing bowls
  • Fork
  • Non-stick frying pan
  • Spatula
  • Measuring jug and spoons
  • Knife and chopping board

Method
 

  1. Separate the eggs, placing the yolks in one bowl and the whites in another.
  2. Add the oat milk, egg yolks, banana, rolled oats, baking powder and vanilla extract to a blender. Blend until smooth.
  3. Using a fork, whisk the egg whites until frothy and slightly airy.
  4. Pour the pancake batter into a mixing bowl and gently fold in the whisked egg whites until just combined.
  5. Lightly coat a non-stick frying pan with olive oil spray and place over a medium heat.
  6. Spoon portions of batter into the pan to make small pancakes. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.
  7. Divide the pancakes between two plates and top with full-fat Greek yoghurt, sliced banana, walnuts, flaked almonds and sunflower seeds. Serve immediately.