These pancakes have become my new favourite breakfast choice. They are quick to make, wheat and gluten free, and because of the oats, seem to keep me full until way past lunchtime. I already had the little sachets of instant oats in my store cupboard as I find them so useful to tuck in your bag when off to work, where I would totally be tempted by a butter overloaded pastry or croissant.
You will need:-
- 1 sachet instant oats
- 1 ripe banana
- 2 tbsp. runny honey
- 1 large egg
- 1 tbsp. natural yoghurt
- 1/2 tsp baking powder
- Sunflower oil to fry
In a bowl mix together the oats, 1/2 banana, 1 tbsp. honey, the egg, baking powder and yoghurt.
In a good non-stick frying pan add a couple of drops of oil and wipe around with paper towel. Put onto a medium heat.
Either pour in the whole mix or divide up into 2/3 smaller pancakes.
Allow to cook slowly for a couple of minutes, until you start to see bubbles appear onto the uncooked side. Check the underneath is not browning too quickly.
Carefully turn over with a spatula or fish slice and allow the other side to cook until golden brown.
Serve immediately with the other half of the banana and the rest of the honey drizzled over the top.