Traditional to Shrove Tuesday, pancakes were originally made for using up the leftovers in your store cupboard; to feast before the start of Lent. However, I think the modern day store cupboard is a little different to how it used to be. So this recipe is based on things I usually have in my store cupboard, but it’s so versatile, you can alter it to fit yours too.
These fluffy banana-oat pancakes are one of my favourite things to have at the weekend for brunch, they also make a great pudding. They’re also high protein; gluten free; dairy free and wholegrain.
How to make them –
- 50g oats (other flours can also be used, buckwheat, quinoa flour etc)
- 1 ripe banana – those really old brown ones are great
- 100ml milk (almond, oat, soya, hazelnut, coconut, cow, dolphin, other)
- 1 egg
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of cinnamon – not essential, I just love cinnamon
Blend all the ingredients together using a free standing or handheld stick blender, until thick and smooth; if you don’t have an electric blender, you can whisk it together by hand – however the end texture will be a little thicker, more like porridge, but it still works.
Heat up a non stick pan with a small amount of oil, at a high heat. Pour in some of the batter to desired size. As the pancake cooks, bubbles will to to rise up to the surface, at this point you can add any fruit or berries if you fancy; I like to add blueberries. Run a spatula around the edge of the pancake as it starts to cook and when it feels loose enough to lift, flip it and cook on the other side. When it’s golden and crisp on both sides, it’s ready. This recipe makes about 8 small, or 4 large pancakes.
I serve mine in a stack with sliced peaches, fresh blueberries, a spoonful of yoghurt and a drizzle (gallon) of maple syrup.
So fasting or feasting, may your Tuesday be filled with copious amounts of delicious pancakes. Happy Pancake Day!