Mini Banana Pancakes

Seriously easy, but require really ripe bananas and a bit of modification to get the consistency right, depending on the banana and egg size. There’s some delicious ways to change this up, by adding a tablespoon or two of choc chips or desiccated coconut. 

 Ingredients

  • 1 overripe banana
  • 1 egg
  • 1/3 cup rolled oats
  • 1/4 teaspoon cinnamon (no need to measure)
  • 1-3 tablespoons of oat bran, oat flour or regular flour
  • 1 teaspoon coconut oil for frying (any other oil is fine)

To serve:

1/2 cup of your favourite berries (fresh or frozen)

  • 1/2 cup Greek yogurt
  • 1 Natvia stick or 1/2 teaspoon of honey.

Preheat fry over a medium to high heat. Add coconut oil. Mash the banana. Whisk in the egg. Add the oats and cinnamon. Add the oat bran until you get a pancake-like consistency that holds it’s shape enough and is not too runny. If you add too much the pancakes will still taste good. They just won’t be as moist and sweet.

Spoon heaped tablespoons of the mixture onto the hot fry pan. The mixture should make about five or six mini pancakes. Cook for about 2 minutes and flip, cooking for an extra 2 minutes or until golden on both sides. You can either eat these babies on their own, with your favourite toppings or see my serving suggestion.

To serve: Microwave the berries in a small bowl for 30 seconds. Stir in the honey or Natvia. Return to the microwave for 30 seconds. You now have berry coulis. Pour on top of pancakes and heap tablespoons of the yogurt on top as you see fit.

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