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Banana oat pancakes

Banana oat pancakes
Photo: PallaviKhale, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Rolled oats120 g
  • Bananas2
  • Eggs2
  • Milk120 ml
  • Ghee1¾ tsp

You need

  • Mixer-grinder with small and large jars
  • Non-stick frying pan (24–28 cm)
  • Ladle and flat spatula (dosa turner)
  • Measuring cups and spoons

Method

  1. Put 120 g oats, 2 banana, 2 egg and 120 ml milk in the mixer jar. Blend for 30–40 seconds until smooth.
  2. Rest the batter for 5 minutes so the oats soften and it thickens.
  3. Heat a frying pan on medium-low and grease it with a little of the 1¾ tsp ghee.
  4. Pour 2 tablespoons of batter per pancake, about 8 cm wide. Cook for 2 minutes until bubbles appear and the edges look set.
  5. Flip and cook 1–2 minutes more until golden and the centre springs back when pressed.
  6. Repeat with the rest of the batter, adding a little ghee each time. Serve warm.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: gluten (wheat, oats), egg, milk / dairy.