What is it about banana pancakes?
The mere mention of pancakes in my house is met with squeals of delight. As a kid growing up, we only ever had pancakes once a year…on pancake Tuesday.
Nowadays, pancakes are a much more regular and established brunch staple. Pancakes have become a weekend norm in a lot of households.
Pancakes are often considered a treat food especially when they’re doused in sugar or smeared in chocolate spread.
However, they can be an extremely healthy breakfast option - especially if you use oats or whole wheat flour as a base.
This wonderfully, tasty banana pancake breakfast features on my weekly meal plan every week. Not only do these banana pancakes give my children a hearty, nutritious breakfast but they also make a great lunchbox snack.
- If you have leftover banana pancakes, pop them in the freezer. Just defrost and reheat when you need a quick after-school snack.
- Pimp up your banana pancake by sprinkling them with pumpkin or sunflower seed, a drizzle of maple syrup and some fresh raspberries or blueberries.
- This banana pancake batter is VERY VERSATILE – you can blend up berries, cacao powder, chia seed, peanut butter, ginger, lemon juice or zest, almonds…just about anything. We had pink pancakes last Sunday thanks to raspberries.
Banana Pancakes with Oat, Coconut & Flaxseed
1 tsp vanilla extra
1 ½ cup of oats
¾ cup oat milk (or milk of your choice)
1 tbsp flaxseed
1 tbsp desiccated coconut
Throw all the ingredients into a blender and blitz until you get a pancake like mixture.
Melt a little coconut oil on a non-stick frying pan over a medium heat.
Pour ¼ cup of banana pancake mixture onto the pan (can cook several at the same time). Cook until bubbles start to appear after 2-3 minutes.
Flip pancake over and cook for a further 2 minutes.
Serve immediately and enjoy with your favourite toppings.
Co-Founder, Pepper Hustle
P.S. Let us know what you like to have on your banana pancakes…and please feel free to share this versatile recipe with your friends