During the pandemic when I couldn’t get hold of flour, this recipe was a handy one to have for that Sunday morning pancake craving 😛 All you need is some oats to get your flour element of the pancake batter! (make sure you use the gluten free version if you are intolerant/allergic, I just happened to buy that one to cater for everyone!).
After few weeks of frustration of not finding any wheat flour in any supermarkets, I decided to go for an alternative approach for a healthy weekend brunch item. I don’t know about you but I always have some oats in my cupboard as I occasionally fancy a bowl of porridge for breakfast, so this was the right time to take the box out! I also had a banana in the fridge that needed to be eaten which I added to the mix for an extra moist texture and a boost of Potassium.
Anyway, let me stop rambling now so that I can share my recipe with you! 😁
Servings: 5 pancakes (10cm in diameter)
Time required: 20 minutes
Level of difficulty: Easy
Equipment required: Blender
- 1/2 cup of gluten free Jumbo oats
- 1 medium size ripe banana
- 3 tbsp of lactose free milk (I use the Arla Lactose free semi-skimmed milk)
- 1 large egg
- 1/2 tsp of ground cinnamon
- Lactose free yogurt (I use the low fat Waitrose Lactose free one)
- Maple syrup
- Handful of blueberries
- Cooking Spray
- Put the oats in the blender and blitz until you get a flour consistency with still few chunky bits of oats (it gives that lovely nutty flavor and texture to the pancake)
- Chop the banana and mush it with a fork in a bowl then add the oat flour
- Add the milk, egg and cinnamon and mix everything together
- Heat up a pan at medium/high heat then spray a bit of cooking oil
- Use a ladle to pour discs of 10cm in diameter onto the pan (don’t overcrowd the pan or the pancakes will merge!)
- when the edges of the pancake seem to be cooked (~2minutes), flip them over and cook for another minute or until they’re golden
- To serve, stack them high, dollop some yogurt on top with a handful of blueberries then finish it off with a drizzle of maple syrup.
If you wanted to make these IBS friendly, you can remove the banana from the recipe and add a bit more milk and half a teaspoon of gluten free baking powder as well (I tried them with blueberry compote and fresh strawberries 🍓):
And if you prefer the video version of the recipe, here it is:
Hope you enjoy them as much as I do! Bon appetit and let me know if you tested the recipe out ☺!