Healthy oat‑banana pancakes: The guilt-free breakfast option

Pancakes are often considered flour-based dishes. Indeed, traditional recipes rely on flour. However, there are increasingly more alternatives available. One such alternative is oats. Sugar, meanwhile, can be substituted with blended fruits.

Are you avoiding flour and sugar, so breakfast pancakes seem off-limits? Not necessarily. All it takes is trying an alternative recipe. First and foremost, it's worth considering oats, which will nicely thicken the batter and serve as a flour substitute. Nutritionists often recommend this ingredient. Oats are rich in fibre, B vitamins, and minerals such as magnesium, iron, and zinc. Consequently, they provide energy throughout the morning and ensure a lasting feeling of fullness. You can use instant oats for the pancakes, which should be ground in a blender.

What about sugar substitutes? Blended bananas will do the trick. These fruits are naturally sweet and also contain vitamins and fibre. They impart a pleasant flavour to the pancakes. Additionally, this simple breakfast option is a great way to use up very ripe fruits.

Ingredients:

• 100g of oats (preferably use instant oats),
• 2 ripe bananas,
• 2 eggs,
• 120ml of milk (optionally plant-based milk),
• Cinnamon or gingerbread spice to taste,
• Raisins, cranberries, nuts to taste,
• Oil for frying,
• Natural yoghurt 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 well.
3. Next, add the ground oats. The batter should be quite thick.
4. Heat oil in a pan and fry small pancakes for approximately 3 minutes on each side. They should be nicely browned.
5. Serve the pancakes with natural yoghurt and seasonal fruits. They are delightful both warm and cold.