Wholesome breakfast: Enjoy oat‑banana pancakes without guilt

Pancakes are often considered flour-based dishes. While it's true that traditional recipes rely on flour, there are more and more alternatives available. One such alternative is oats. Instead of sugar, you can use blended fruits.

Are you reducing your intake of flour and sugar, making you think breakfast pancakes aren't for you? Not necessarily. All it takes is using an alternative recipe. First, consider using oats, which will thicken the batter nicely and serve as a flour substitute. This ingredient is often recommended by nutritionists. Oats are rich in fibre, B vitamins, and minerals such as magnesium, iron, and zinc. As a result, they provide energy for the entire morning, ensuring a long-lasting feeling of fullness. You can use quick oats for the pancakes, which should be ground in a blender.

What about replacing sugar? Blended bananas work great. These fruits are naturally sweet and also contain vitamins and fibre. This gives the pancakes a pleasant flavour. These simple breakfast pancakes are also a good way to use very ripe fruits.

Ingredients:

• 125 ml (half a cup) of oats (preferably quick oats),
• 2 ripe bananas,
• 2 eggs,
• 125 ml (half a cup) of milk (or plant-based milk),
• Cinnamon or gingerbread spice to taste,
• Raisins, cranberries, nuts to taste,
• Oil for frying,
• Natural yogurt and seasonal fruits for serving.

Instructions:

1. Grind the oats in a blender.
2. Mash the bananas with a fork, then combine them with eggs, spices, and finely chopped add-ins. Mix all the ingredients.
3. Add the ground oats. The batter should be quite thick.
4. Heat oil in a pan and fry small pancakes for about 3 minutes on each side. They should be nicely browned.
5. Serve the pancakes with natural yogurt and seasonal fruits. They taste delicious both warm and cold.