⏰ Prep 5 minutes • Cooking 10 minutes
👶🏻 Suitable from 6 months
🌱 Vegan
❄️ Store in the fridge for a couple of days, or freeze for up to 3 months
If you don’t know what to do you with over ripe bananas this is the recipe you've been looking for! A quick healthy breakfast that you can make the day before and re-heat it next morning, then serve with fresh fruits, yogurt or peanut butter! Ps: When I have a lot of over ripe bananas I use them to make big batches of pancakes and freeze them for the busiest mornings!
Ingredients
(make 5-6 mini pancakes)
1 banana (ripe is better)
1/2 cup rolled oat (60g)
100ml milk of choice
1 tsp chia seeds (optional)
Check what I got for Grace and me this week
Method
Combine all ingredients with a blender.
Place a frying pan over a medium heat and grease with some coconut oil
Once warm, add 1-2 tablespoon of batter and use a spoon to spread out the mixture.
As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute.
Top with fruits and your favourite toppings and serve!
Tips
add 1/2 tsp baking powder to make them more fluffy
These pancakes are easily customizable by adding to the mixture some chocolate chips, fresh berries or a pinch of cinnamon or cocoa powder!
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