This month’s recipe is perfect a fun, weekend breakfast!
Serves 2 | Cooking Time: 5 mins | Difficulty: Easy
These little pancakes are full of goodness and taste delicious! Oats and eggs for protein and sustained energy, banana and blueberries give a boost in your fruit intake and provide essential vitamins, minerals, antioxidants and fibre.
Better yet they’re so simple, just chuck all the ingredients in the blender and cook as normal.
Ingredients:
- 1 egg
- 1 medium banana
- 1/3 cup of rolled oats
- 1 handful of blueberries (frozen berries work great)
- Small amount of olive oil (spray also works well)
Steps:
- Place all ingredients in a blender or small food processor. Blend until smooth.
- Heat a non-stick pan to medium heat and add a little olive oil (spray or oil)
- Pour small amounts into the pan, about pikelet size, don’t make them too big or they can be hard to flip (they are a little more delicate than a normal pancake).
- Cook for 1-2 minutes until bubbles appear. Gently flip and cook for another minute.
- Serve with some extra cut up fruit such as strawberries and a drizzle of 100% maple syrup or Greek yoghurt.
Tip: why not swap blueberries for raspberries for pink pancakes! You can also replace the oats with almond meal or coconut flour to make them gluten-free if needed.
Here’s another kid-friendly recipe you might like: Festive Puff Pizzas
