Recipe: healthy apple and banana oat pancakes
Anna Jones gives a twist to pancake day with her recipe for healthy apple and banana oat pancakes.
Her delicious 10-minute pancakes can be gluten-free if they are made with gluten-free oats, and they are sweetened naturally with banana.
The recipe makes six pancakes
- 1 teacup of oats (about 80g) use gluten-free oats if you are intolerant
- 1 apple
- ½ a teacup of nuts (about 50g) – pecans or almonds (for children use another ½ cup of oats)
- 1 cup or about 150ml of milk of your choice (Jones uses unsweetened almond milk)
- 1 medium banana
- coconut oil or butter, for frying
- 2 apples
- the juice of ½ a lemon
- a pinch of cinnamon
- a tiny grating of nutmeg
- honey or maple syrup
- yoghurt of your choice (Jones uses coconut yoghurt)
Get all your ingredients and equipment together.
Put the oats into a blender and blitz until you have a rough scruffy flour.
Grate the apple. Put the nuts, milk, apple and banana into the blender and blitz until combined.
Heat a non-stick pan on a medium heat and add a little coconut oil or butter.
Allow it to melt, then add ladlesful of the pancake batter to make Scotch pancake rounds. Cook for 2–3 minutes, or until bubbles rise to the surface.
Use a spatula to carefully fip the pancakes over and cook on the other side.
The first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.
Once all your pancakes are done, use a speed peeler to peel your apples into long pieces then put into a bowl and toss with the lemon juice, the cinnamon and nutmeg.
Serve the pancakes stacked and topped with the apple, maple syrup and, if you like, a little yoghurt.
- Recipe from Anna Jones's A Modern Way to Cook published by HarperCollins