Banana Oat Pancakes

This is a great, easy way to use up leftover bananas on a weekend, and I’ve been fiddling with this recipe for a few years. I used baking powder as the raising agent for a while, but this version with lemon juice and bicarbonate of soda gives a fluffier result without the bitter aftertaste.

Ingredients

  • 2 ripe or overripe bananas
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon honey
  • 1/2 teaspoon ground cinnamon
  • 1 cup (or 80g) oats
  • Butter & maple syrup to serve

Directions

Put all ingredients in a blender and blend until smooth

The batter should be thick enough to pour slowly - if it's runny, add more oats. If it's too thick, add milk to loosen it up.

Let the batter rest for 10 minutes. Meanwhile, put a thin layer of oil in a non-stick frying pan or flat griddle pan, and put it on a medium heat.

Put a plate in the oven, and turn that on at a low temperature.

Cook the pancakes in batches depending on the size of your pan:

Pour batter into the pan to create a pancake that's about 10cm / 4 inches across. I use a 1/3 cup measure to ladle the batter in, which gives a good sized pancake.

Cook for about 3 minutes or until you can get a spatula underneath the pancake. Turn them over, and do another 2 or 3 minutes on the other side.

Transfer cooked pancakes to the plate in the oven to keep warm whilst you prepare another batch.

Serve with butter and maple syrup or honey. Add bacon for a savoury option, or serve with berries and yoghurt if you're feeling less decadent.