words and images by Becca Allen

I was going to update you this week with some exciting new porridge tips, pah… can you put “exciting” and “porridge” in the same sentence?! But an urge for pancakes this weekend has led to a change in direction, however using the same ingredient ofcourse… oats!

I have been having a nightmare recently with food intolerances. I know for sure I can’t eat pulses, pasta and heavy wheat treats like pastries which is not fun to say the least, so with this I have gradually been making my own delights and cooking everything from scratch.

A new recipe I will be cracking out on Sunday afternoons are relatively healthy banana pancakes. I had a banana in the fridge I needed to use up along with a tempting pot of nutella and without the obvious decision to dunk the banana into the Nutella I checked my kitchen for supplies and all I needed for these beauties are as follows –

1/2 cup of ground oatmeal
1/2 sup Soya milk
1 egg
1 banana

(Nutella optional)

Most of my cooking is trial and error, or taste as I go. With pancakes I am really vague with the measurements as I know the consistency I want. If it’s not thick enough I add more flour etc. For this recipe I chucked half a chopped banana into the mixer with the oatmeal and one egg and a cup of milk and blended away until the lumps were gone.

I then heated some coconut oil in the pan (this stuff is an amazing and super healthy cooking option).

When the pan was hot enough I poured in my mixture, flipped when it became unstuck and then served with Nutella and the other half of the banana.

The mixture keeps so I saved the remainder for breakfast the next day!

This is a super basic and fast recipe and as most already know how to make a pancake, it’s just swapping the milk and flour for a healthier option along with some mixed in banana for extra flavour! Next I am going to try this with raspberries and blueberries blended in.

FYI – For inspiration on how your pancake should look, print out my lifelike illustration and use for reference 😉