The yoghurt gives the pancakes a slight tartness and I think because I used oat flour, the texture is more spongy than fluffy. But don't be deterred by the sound of tart spongy pancakes. Together with toppings and a generous drizzle of honey or maple syrup this stuff is divine!
Banana Oat Yoghurt Pancakes (Serves 3)
Ingredients
- 1 cup rolled or quick oats
- 1 banana
- 2 eggs
- 1 cup plain yoghurt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 - 1/2 cup (depending on batter consistency) milk or milk alternative
To serve (this is what I used but you could try other toppings too - be creative!):
- 1/2 cup blueberries
- 1 banana
- Walnuts, pepitas
- A dollop of plain yoghurt
- Honey (pancakes aren't complete without it)
In a food processor, blend the oats, banana and eggs until well combined. Depending on how big your food processor is, you may have to blend the ingredients in two batches. In a large enough bowl, mix the batter with the yoghurt, baking powder and cinnamon. To check the consistency, the batter should run slowly off the spoon in a thick ribbon. If it is too thick, add milk a bit at a time until you reach the right consistency.
Put a pan on medium-high heat with a little bit of oil. Spoon the batter onto the pan. I found that one heaped table spoon of batter is the perfect amount for one pancake. The make them nice and round, just let the batter drop onto the pan without moving the spoon - the batter will spread out on its own.
Cook for two minutes or until the edges are set (my pancakes didn't form bubbles like usual pancakes). Flip and cook them for another 1-2 minutes on the other side.
And now its time to plate and dress these babies up! I like to stack them - it just looks a lot more impressive that way. Put on a dollop of yoghurt and sprinkle on the walnuts and pepitas. Arrange the slices of banana to your liking and chuck on the blueberries on top. For the final touch of sweetness drizzle all over with honey!
