Add the frozen fruit when you heat the jam to make a quick compote.
20 mins
Not Too Tricky
serves 4
About the recipe
Store-cupboard staple oats add a lovely creamy texture to these fluffy pancakes. And ripe bananas add so much flavour to the story – they're almost toffee-like!
Ingredients
2 ripe bananas
50g porridge oats
250ml semi-skimmed milk
250g self-raising flour
1 teaspoon vanilla extract
olive oil
4 heaped teaspoons of your favourite jam
your favourite nut butter, to serve
a handful of defrosted frozen fruit, to serve
Top Tip
To get ahead, make the batter the night before and store in the fridge until you’re ready to use it.
Method
- Peel 1 banana and blitz in a food processor until smooth. Add the oats, milk, flour, vanilla and a pinch of sea salt, then blitz again until smooth.
- Peel and slice the second banana.
- Place a large non-stick frying pan on a medium heat. Once hot, add 1 teaspoon of oil, then, working in batches, drop spoonfuls of the batter into the pan and top each with a few slices of banana, gently pressing them into the batter. Cook for 2-3 minutes or until bubbling at the edges and lightly golden, then flip and cook on the other side for a further minute.
- Meanwhile, heat the jam in a small saucepan, or microwave with 1 teaspoon of water to loosen.
- Serve the pancakes with a dollop of nut butter, a drizzle of jam and a handful of defrosted fruit.
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