I’ve been making simple pancakes with oats and bananas for the longest time. One day, I saw a picture of some beautiful green pancakes and it inspired me to throw in a handful of spinach. It doesn’t affect the taste; it just adds nutrition. This is a great way to use up sweet, overripe bananas
INGREDIENTS
For the sauce (this will make double the amount you need)
- 200g frozen mixed berries
- 1 tbsp maple syrup
For the pancakes
- 1 large or 2 small ripe bananas, peeled
- 2 eggs
- A handful of baby spinach leaves (about 50g)
- 2 tbsp rolled oats
- A drop of neutral oil or spray oil (if needed)
METHOD
- Place the ingredients for the sauce in a medium-sized saucepan and add 1 tbsp water. Place over a low heat and simmer for around five minutes until the fruit has defrosted and heated through. Mash lightly with a fork, and add a little more water if necessary, to loosen. This sauce is delicious served straight away while warm, but you can keep it in the fridge for a few days and eat it cold.
- To make the pancakes, put the banana(s), eggs, spinach and oats in a blender and blend for about one minute until the mixture is really smooth and of a pourable consistency. Add a little water to loosen if required.
- Heat a large non-stick pan over a medium heat. If it’s a good pan, you won’t need any cooking oil, but if you do, just add a drop of oil (or give it a light spray if you have a spray oil).
- Once the pan is hot, pour palm-sized amounts of batter into it – or you can make thinner, crêpe-style pancakes if your batter is thinner.
- Cook for a minute or two until golden, then flip over and cook for a minute or so on the other side, then remove from the pan and set aside while you make the next pancake. Continue until you have used up all the batter.
- Serve the pancakes with the sauce.