Oat Pancakes with Banana & Walnuts
PREP 5 MIN•COOK 10 MIN
No need to head out, because you can now make this classic flavor combo at home. Dan's banana and walnut pancakes are naturally sweet and come together in just a few minutes.
DF
GF
V
Number of servings
2
3⁄4 cup (75g) oat flour (or gluten free flour) or process oats in a food processor
2 large eggs
2 tbs milk, reduced fat (or dairy-free alternative)
1⁄4 tsp ground cinnamon or to taste
pinch of salt
1 spray olive oil
Toppings
1 medium banana sliced diagonally
10 walnuts roughly chopped
2 tsp maple syrup (honey or rice malt syrup)
Combine oat flour, eggs, milk, cinnamon and salt in a bowl until you have a smooth batter.
Heat a non-stick frypan over medium heat.
Spray with oil and add 1/4 cupfuls of batter into the pan. Cook until bubbles form and pop on the surface and the edges become dry. Flip and cook for another 1-2 minutes. Set aside and keep warm by covering loosely with a ‘tent’ of foil, whilst cooking the remainder.
Spray pan with oil again, and cook banana until golden on both sides, turning gently. (This works best if the banana is somewhat firm.) Set aside and keep warm.
Add walnuts to the hot pan and toast for 1-2 minutes until fragrant. Keep a close eye on them!
Divide pancakes between plates and top with banana, walnuts and syrup to serve.
Energy (kJ)
1472 kJ / 351 cals
Protein
14 g
Fat
16.2 g
Sat. Fat
2.8 g
Carbs
35 g
Sugar
11.5 g
Fiber
5.6 g
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