Monday, December 23, 2013

Briar's Oat Pancakes with Caramelised Bananas and Maple Syrup

Christmas breakfast is sorted with these oat and banana pancakes, served with blueberries and maple syrup they are divine! The oats give these pancakes a wonderful texture and the banana offers just the right amount of natural sweetness..

           My good friend Briar gave me the original recipe for these, so I felt it fitting to name them after her...


         There is no need for added sweetener in this pancake recipe, as the banana offers all the sweetness needed.

Serves 2

2/3 cup quick cook oats
3 ripe banana (one for the batter, two for frying)
2 eggs
good pinch of salt
1/2 tsp vanilla essence (the real stuff)
1 - 2 tbsp water, milk or plant milk
1/2 tsp baking powder
1/2 tsp baking soda
Butter (coconut oil for dairy free option)
Organic Maple syrup for serving

Heat a heavy skillet and a regular frying pan over a medium heat, while making the batter and preparing bananas for frying.  Place the oats, one banana, eggs, salt and vanilla into a blender and blend until just mixed. Add enough water or milk to make the consistency a bit thinner if necessary. Lastly add the raising agents and pulse until just mixed through.
Add a teaspoon or two of butter to the heated skillet and add the sliced bananas, cook until nicely browned and caramelised on both sides. Meanwhile add a teaspoon of butter to the frying pan and pour the pancake batter into the pan making three small pancakes at a time, when they start to show holes on the top, and they look brown on the bottom, flip them over and continue cooking for another minute or two. I like to place them into a warm oven at this stage while I continue to cook the rest. Once all the pancakes are cooked, divide between two large plates layering with the cooked banana as you go. Drizzle with the maple syrup and a handful of fresh blueberries. Serve with freshly whipped cream, coconut yoghurt or greek yoghurt. Enjoy!

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