Okay guys it’s time for some more pancakes!! Since discovering this healthier version of your standard buttermilk pancake, they have become a pretty regular occurrence in our house. Mondays are usually made more bearable with a large stack of them, Wednesdays too because hump day, Fridays obviously because it’s the weekend and Sunday because who doesn’t want pancakes on a Sunday?
This time we’re mixing up our fillings to include a combination of sultanas and blueberries. You can, of course, use whatever you want. I find blueberries work best (frozen or fresh) but sultanas are a nice alternative if you have them as often as me. Just be careful with the sultanas because they have a tendency to burn if you’re not paying attention.
These pancakes can be made totally gluten free with gluten-free oats. The mixture is sugar free and packed with protein. It benefits from being low carb and is more than one of your five a day. It’s best to use really ripe bananas because they are not only sweeter but they bind the mixture more easily than fresh ones.
This recipe makes about 10-12 pancakes so it’s perfect for two people. You can always store leftover pancakes in the fridge and heat them up for breakfast or a snack the following day.
80g rolled oats
1 tsp vanilla
Blueberries (for the filling)
Sultanas (for the filling)
Walnuts (for decorating!)
Coconut oil (for frying)
Blend all ingredients, minus blueberries, walnuts and sultanas, together!
Heat coconut oil in a pan
Once the mixture reaches a smooth consistency, use a ladle to pour small amounts into the pan
Add the blueberries or sultanas to each pancake once it’s in the pan
Try and cover the blueberries or sultanas with a bit of mixture using a spoon or spatula (just to stop the sultanas burning when you flip the pancakes)
Flip the pancakes!
Fry on each side until golden brown
Garnish with walnuts and honey