These banana oatmeal pancakes have been a massive hit in my home, even on a school morning! Why not try them in your own home on Shrove Tuesday (5th March)? They are sugar-free, oil-free, gluten-free and dairy-free (as long as you make sure you use the versions of the ingredients written in brackets). Plus they can be pre-made, refrigerated in a zip-locked bag and then warmed up when you want them.
This recipe will make 10 servings and has 85 calories per serving. It takes only 5 minutes to prepare and 15 minutes to cook all 10.
½ cup almond milk (unsweetened)
1 egg white
2 tablespoons of (100% real) maple syrup
1 ½ cups of rolled oat (gluten free)
2 teaspoons of baking powder
¼ teaspoon of salt
1 teaspoon of vanilla extract (optional)
It is so simple… Add the ingredients above into a blender and blend until smooth.
Heat a pan over a medium heat, spray with a suitable cooking spray and pour the batter in round circles. Cook until the edges begin to dry and then turn over.
Serve hot, drizzled with maple syrup and throw on your favourite toppings, such as strawberries or blueberries. Or you can leave them to cool, place in zip-locked bags and refrigerate to enjoy later.