Written for one request, published for everyone
Banana Oat Pancakes with Yogurt and Blueberries
Eggless oat and banana pancakes cooked on the hob and topped with yogurt, berries and syrup.
- Total
- 28 min
- Hands on
- 22 min
- Serves
- 4
- Method
- hob
Per serving · estimated
- Energy
- 490 kcal
- Protein
- 15 g
- Fat
- 12 g
- Carbs
- 78 g
Method
Step 1 of 8
Whisk the flour, oats, baking powder, cinnamon and salt together in a large bowl.
Plain flour
Rolled oats
Baking powder
Ground cinnamon
Salt
Step 2 of 8
Mash the bananas to a smooth pulp in a jug and stir in the milk.
Bananas
Milk
Step 3 of 8
Pour the banana milk into the dry ingredients.
- Bananas
- Milk
- Plain flour
Step 4 of 8
Stir only until the last streaks of flour disappear, then leave the batter to stand for 5 minutes.
What ‘ready’ looks like Step 5 of 8
Brush a large non-stick pan with a little oil and set it over medium heat.
Sunflower oil
Step 6 of 8
Spoon in three pancakes at a time and cook until bubbles break across the surface and the edges set, about 2 minutes.
What ‘ready’ looks like Step 7 of 8
Flip and cook for a further 1 to 2 minutes until golden, then repeat with the rest of the batter and oil.
- Sunflower oil
Step 8 of 8
Stack the pancakes on four plates and top with yogurt, blueberries and maple syrup.
Greek yogurt
Blueberries
Maple syrup
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.