Banana Blueberry Pancakes

Pancakes are wonderful little things - they have the capacity to make people very happy first thing in the morning.

Makes 8 pancakes. Serves 2 to 3.

 

INGREDIENTS

¾ cup oats

¼ cup ground almonds or rice flour

¼ cup buckwheat flour

2 ripe bananas

2 eggs

2 tablespoons light olive oil

2 tablespoons butter or coconut oil

1 cup blueberries, frozen or fresh (other berries are good too)

maple syrup or runny honey and plain yoghurt for serving

 

GF - use wheat-free oats

DF - use coconut oil and non-dairy yoghurt

V - use a chia egg and non-dairy yoghurt

 

METHOD

Put the oats in the kitchen whizz and blend to a fine powder.

Add the flours, bananas and eggs, then whizz them all together to make the pancake batter.

Put a heavy frying pan on a medium heat, adding a teaspoon each of the olive oil and butter (or coconut oil).

When they are just sizzling, turn the heat down to low.

Add a heaped tablespoon of the batter to the pan and spread it out a little.

Once the pancake gets little holes in it or looks cooked underneath, gently flip it over. It will take about 2 minutes each side and is cooked when it feels firm to the touch. Pancakes can burn easily, so keep the heat quite low.

Make just one pancake to start with - then when you get used to how they cook, you can make 2 or 3 at a time, adding more oil and butter to the pan as needed.

 

To Serve

If you're using frozen berries, put them in a pot with 1 tablespoon of water, place on a low heat and gently warm them through.

Serve the pancakes piled on a plate with berries, a drizzle of maple syrup or honey and some yoghurt.