I love pancakes. And I don't think I'm alone in that. At least my family feels the same way. That typically fluffy, sweet batter makes your mouth water at first glance, so you can hardly wait to eat the first pancake. Quick, easy to make and incredibly versatile thanks to all the different ingredients you can add, they're the perfect Sunday breakfast for the whole family.
Last summer I had the idea: why not try healthier pancakes with oats and bananas, entirely without sugar and flour, but which still taste fluffy and sweet. No sooner said than done — the very next morning I was in the kitchen, and this delicious recipe was the result.
My family's reaction: «is there any more?», «why did you make so few?» and «next time you have to make at least three times the amount».
Feedback like that always fills me with pride. I never would have thought that this healthier version would go down so well with my family too, because they're always a bit sceptical about healthier alternatives at first.
The absolute advantage of this recipe: it's prepared in 5 mins. During the 10 minutes of resting time you can leisurely slice up some fresh fruit and set the breakfast table. Then all that's left is to fry the pancakes in a pan and the healthy, incredibly tasty breakfast with those outrageously delicious, fluffy pancakes is ready.
Personally, I use whole oats and grind them into a fine oat flour in my blender. I put the bananas in the blender too and purée them into a smooth banana purée. But if you don't have a blender at home, you can still make this recipe without any trouble. Instead of whole oats, just reach for oat flour or small, tender rolled oats and mash the bananas with a fork.
This is also how I make the pancakes when we're on holiday and don't have a blender to hand. They still taste delicious – and in the end, that's what counts.
The pancakes are wonderful on the breakfast table or as a little snack in between. My brother in particular likes to eat the leftover pancakes in the afternoon with a little maple syrup to stave off his hunger.
With Easter just around the corner, it's the perfect opportunity to try these little fluffy pancakes yourself.
I promise you these little things will be the star of your brunch or your breakfast together. So if you like, go ahead and make a bigger batch right away.
Banana Pancakes
- Preparation5 min
- Cooking time15 min
- Resting time10 min
- Total30 min
- Calories340kcal
- Carbohydrates44gof which sugars 14 g
- Protein16g
- Fat11gof which saturated 3 g
- Fibre6g
per serving
Ingredients
Main ingredients
- 150 gr oats or oat flour (rolled oats to grind yourself!)
- 3 tsp cream of tartar baking powder
- 2 pinches of salt
- 3 ripe bananas
- 6 eggs
- 1 tsp cinnamon or 1 toothpick of cinnamon oil (magiederoele.ch)
Optional ingredients
- Natural yoghurt
- fresh fruit
- cacao nibs
- maple syrup
Method
- If you're using whole oats, grind them into fine oat flour in the blender.
- In a bowl, combine the oat flour, baking powder and salt. Purée the ripe bananas in the blender or mash them with a fork. Whisk the eggs and add them to the flour mixture along with the banana purée. Then add 1 toothpick of cinnamon oil (or alternatively 1 tsp cinnamon). Using a hand mixer or a whisk, stir into a smooth batter and leave to rest for 10 minutes.
- Meanwhile, heat the non-stick pan. Now fry the pancake batter a tablespoon at a time until golden brown on both sides (approx. 1-2 minutes per side)
- Keep the pancakes warm until they're all fried, then serve immediately while warm.
- Natural yoghurt, fresh fruit, cacao nibs or maple syrup go beautifully with them.
Notes
The natural yoghurt can be flavoured with essential oils such as vanilla, orange, grapefruit, lemon or cinnamon.
Cooking with essential oils
In this recipe:Cinnamon OilGrapefruit OilLemon OilVanilla OilWild Orange Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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