Oaty Banana Pancakes

These little beauties are a breakfast staple at TWP HQ at the moment. Plant-based, refined-sugar free, and with the option of being gluten-free too, these pancakes are somewhere between your traditional pancake and a soft flapjack. Packed with chunky oats and mashed banana, they are super satisfying, and you can add a healthy protein fix by topping them with your favourite nut butter and a sprinkling of seeds. We like to up the health-anti by adding some anti-oxidant rich berries on top too - whatever is in season will taste best!

Ingredients | Serves 1

1/2 Large Banana (keep the other half for slicing on top or freeze for smoothies)

1/2 Cup Whole Oats (GF is needed)

2-3 TBSP Dairy-Free Milk

Pinch of Ground Cinnamon

Pinch of Sea Salt

1-2 TBSP Coconut Oil

Method

1. Mash the bananas with the dairy-free milk until relatively smooth.
2. Add the oats, cinnamon, and sea salt to the banana mixture and combine to make a chunky dough.
3. Heat the coconut oil in a frying pan on a medium-high heat. Once heated, add half of the mixture and pat down to make a disc 1-2cm thick. Do the same with the other half of the mixture.
4. Cook for 2-3 mins on each side, or until you start to see the edges crisping up and turning golden from the coconut oil.
5. Top with you favourite fruit, nuts, seeds, nut butter, maple syrup - whatever you have to hand!

ENJOY