Banana Oat Pancakes

Name: Banana Oat Pancakes
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1 1/2 cups dry (510g cooked weight) Oats; 2 ripe bananas (200g) Banana; 2 eggs (100g) Eggs; a splash (60ml) Milk; 1/2 tsp (2g) Ground Cinnamon; a knob, for the pan Butter

Recipes · Breakfast · Recipe, Typed Supps

Blended oats and banana hold together as a batter with no flour and no sugar in sight.

Allergens and patterns

Contains gluten, eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

1 1/2 cups dry (510g cooked weight) Oats — Blended straight into the batter, they do the job flour would — but with beta-glucan fibre, so the stack releases its carbohydrate slowly instead of all at once.
2 ripe bananas (200g) Banana — Sweetens the batter and binds it. The riper the banana, the less anything else needs to be added.
2 eggs (100g) Eggs — The protein that makes this a breakfast rather than a dessert, and the structure that holds a flourless pancake together.
a splash (60ml) Milk — Loosens the batter to a pourable consistency and adds calcium and a little more protein.
1/2 tsp (2g) Ground Cinnamon — Reads as sweetness without being sweetness — the cheapest way to cut the sugar in a breakfast.
a knob, for the pan Butter — Butter rather than oil, because the milk solids in it are what brown the outside of a pancake.

Nutrition per serving

Calories: 426 kcal
Protein: 16.4g
Carbohydrate: 51g
of which sugars: 15.9g
Fat: 14.9g
of which saturated: 4.5g
Fibre: 10.2g
Sodium: 109.1mg

Method

Blend the oats to a coarse flour, then add the banana, eggs, milk and cinnamon and blend again until smooth.
Let the batter stand for five minutes — it thickens as the oats drink the milk.
Melt a little butter in a pan over medium heat and pour in rounds of batter.
Cook until bubbles hold on the surface, about 2-3 minutes, then flip and give it another minute.
Stack and top with whatever fruit is in the fridge.