A delicious recipe by Vicky Foord. 
serves: 4 | prep 5 min | cooking 15 min  

Ingredients:  

  • 1 over-ripe banana   
  • 1 large egg 
  • 1 teaspoon baking powder 
  • 1 teaspoon bicarb soda 
  • ½ cup rolled oats  
  • ¾ cup wholemeal self-raising flour 
  • 2 teaspoons ground cinnamon  
  • 1 tablespoon extra-virgin olive oil  
  • ½ cup blueberries, plus extra to serve  
  • 2 heaped tablespoons natural Greek yoghurt  
  • 1 tablespoon maple syrup (or honey)  

Method:  

  1. Blend the banana, egg, baking powder, bicarb soda, flour, rolled oats and cinnamon in a food processor or a high-speed blender until well combined. Stir through the blueberries. 

  2. Heat oil in a non-stick frying pan over low-medium heat and add 3 tablespoons of the mixture into the pan. Cook for 1 – 2 minutes (until bubbles appear on the surface). Using a spatula, gently flip the pancake over and cook for a further 1 – 2 minutes. Repeat with the remaining batter. Serve with fresh blueberries, yoghurt and a drizzle of maple syrup.  

  

Nutritional Information  

per serve  

Energy  

1697 kJ  

(404 cal)  

Total Fat  

 

13g  

Saturated Fat  

3g 

Carbohydrate  

62g 

Sugar  

13g 

Fibre  

5g 

Sodium  

513mg 

Protein  

11g  

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