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

Ingredients

• 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

Instructions

1. 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)
2. Chop the banana and mush it with a fork in a bowl then add the oat flour
3. Add the milk, egg and cinnamon and mix everything together
4. Heat up a pan at medium/high heat then spray a bit of cooking oil
5. Use a ladle to pour discs of 10cm in diameter onto the pan (don’t overcrowd the pan or the pancakes will merge!)
6. when the edges of the pancake seem to be cooked (~2minutes), flip them over and cook for another minute or until they’re golden
7. 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 ☺!