Oat Banana Buttermilk Pancakes

(1 serving) Printable Version

1/4 teaspoon of baking soda
1/4 teaspoon of ground cinnamon
1/4 teaspoon of vanilla essence
1/3 cup of self-raising wholemeal flour
1 tablespoon of oats
2 tablespoons granulated sweetener (such as granulated stevia)
1 medium banana
1/2 cup of low-fat buttermilk
1/8 cup of skim milk
1/2 egg (beaten)

Combined all dry ingredients in a large bowl.

Add 2/3s of the banana, cut it up into slices into the bowl (save the other 1/3 for later).

Add the egg, buttermilk and essence.

Blend in a blender or with a hand blender. If neither are available you can use a folk and mash the banana into the mix, however this might not produce a smooth batter.

Add the skim milk until a smooth consistency is reached. If the batter is still too thick for your liking, add more.

On a medium heat non-stick cooking surface (i.e. frying pan) place a few tablespoons of the batter and wait until bubbles in the centre of the pancake maintain their form until flipping. To reduce sticking you can use a light-oil spray.

Wait for approximately 30 seconds on the second side, then remove from heat.

Finely slice the leftover 1/3 of the banana and place a few slices on each pancake. Top with a topping of your choice, such as honey or maple syrup.

A high-fibre tasty pancake. The consistency is not like the usual 'fluffy' pancake, however it still produces a light texture and will (hopefully) keep you fuller for longer. Produces approximately 4-6 thick pancakes, depending on size.

Mr Breakfast would like to thank Aleatz for this recipe.

Recipe number 2856. Submitted 6/13/2010.

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