The breakfast recipe you will want to make this weekend!
- The Honest Project
- Jul 22, 2016
- 2 min read
Today’s breakfast was these banana, egg and oat pancakes topped with berries, pomegranate, coconut cream and toasted almonds. These pancakes solve the age old dilemma of whether to have porridge or eggs for breakfast; with these you get to have both oats and eggs. They are really satisfying, easy to make and take no time at all to cook.
Top with your favourite toppings; for me this time of year means strawberries and raspberries or cherries (only I ate my supply yesterday evening). I usually use coconut cream or yoghurt, but you could also use natural yoghurt instead. I try to steer away from adding any extra sweetener as the banana and berries provide enough sweetness for me, but if you wish, a drizzle of maple syrup or honey would not be out of place.
These are not suitable for vegans as they contain eggs. If you are looking for a vegan pancake, try these wholemeal vegan pancakes or these blueberry buckwheat pancakes from the site.
Makes 10 pancakes
Ingredients
2 ripe bananas
4 eggs
1 cup oats
1 tsp cinnamon
Pinch of sea salt
To serve:
Chose your favourite toppings; I like berries, pomegranate seeds, coconut cream and toasted almonds.
Method
Mash the banana well in a bowl. Add the eggs and mix well.
Make the oat flour by adding the oats to a blender and blitzing into a flour. Add the oat flour to the banana and egg mixture along with the cinnamon and sea salt and mix well.
Heat a pan over a medium heat and add a teaspoon of coconut oil. Once melted add a ¼ cup of the pancake mixture and allow to cook for one to two minutes. Flip over and cook for a further minute. You might have to add a little more coconut oil to the pan half way through cooking these if the pan gets too dry.
Serve immediately, topped with coconut cream, fresh berries, pomegranate and if you have a sweet tooth, a little maple syrup or honey.
