Whip up these fluffy banana oat pancakes for a breakfast that's both delicious and nutritious! Packed with fibre from oats and potassium from banana, they're the perfect way to kickstart your day. Top with a zesty lemon Greek yoghurt for an irresistible treat! CHECKED
rolled, blended into flour
natural
juice and zest
Blend the oats into a fine flour. Add the oat flour, egg, banana, baking powder, and vanilla extract to a blender. Blend until smooth.
Heat a non-stick frying pan over medium heat and add the olive oil. Pour small amounts of the batter into the pan to form pancakes. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
In a small bowl, combine the Greek yoghurt and the juice of 1-2 lemons. Stir until well combined.
Place one pancake on a plate. Spread a layer of the lemon Greek yoghurt over the pancake. Repeat with another pancake and another layer of yoghurt. Top with a final pancake.
Spoon the remaining lemon Greek yoghurt over the top pancake. Grate lemon zest over the stack for garnish. Serve immediately.
For extra flavour, add a pinch of cinnamon or nutmeg to the pancake batter.
If you prefer a sweeter pancake, add a drizzle of honey or maple syrup to the batter or as a topping.
These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.