Name: Fruity oat pancakes
Cook time: 30 min
Total time: 30 min
Yield: Makes 4–6 large or 10–12 small pancakes
Ingredients: sliced banana; maple syrup, honey, agave or golden syrup; blueberries; 150 g/5½ oz blueberries; 1 tsp vanilla bean paste; 2–3 tbsp sunflower oil; 125 ml/4 fl oz/½ cup oat milk; 2 eggs; 1 ripe banana, peeled and roughly chopped; 100 g/3½ oz porridge oats (gluten-free); 2 tsp baking powder (gluten-free)

Preparation info

Makes
10–12
large or small pancakes

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

Weekends aren’t complete in our house without pancakes. As much as the kids love the big crêpe-style pancakes, they’ll always top them with the same thing (golden syrup for Rosa, and chocolate and hazelnut spread for Olly). To vary things and bring in some more nutritional goodness I like to make smaller, thicker American-style pancakes, flavouring them with fruits and using different flours and toppings. Serve them hot drizzled with syrup or honey and extra blueberries and slices of banana