Mulvarra House | Workshop and Retreat Centre St Mullins

Oat pancakes with fried banana

Ingredients

For the pancakes:

  • 200 gr oats
  • 1 ripe banana
  • 1 tsp baking powder
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 egg
  • 300 ml milk of your choice

For the fried bananas:

  • 1 banana per person, in thick slices
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon

METHOD

These pancakes are great! More filling and nutritious than their fluffy kind, although we love having those from time to time as well. We like to serve them with blueberries and fried bananas (believe me, it’s worth your while), some nuts and maple syrup. 

Serves 3-4
Vegetarian and can easily be made vegan (see note below)

  • If you are going for the fried bananas, get those on first. Heat the coconut oil in a frying pan. Once melted, add the maple syrup and the cinnamon. 
  • Add the thick slices of banana, turn the heat down and let them cook away, shaking the pan every now and then so that they don’t stick to the pan. After about 10 minutes, turn them and fry for another 10 minutes or so.
  • Meanwhile, get the batter ready for your pancakes.
  • Mix all the dry ingredients in bowl.
  • Add the mashed banana, egg, melted coconut oil and vanilla extract and mix well.
  • Pour in 200 ml of milk and mix. Add more milk if necessary (we usually need 300 ml of milk). You don’t want a runny batter, but it shouldn’t be too thick either.
  • Heat some oil in another frying pan and add a big tablespoon of the batter, leave to cook for about 3-4 minutes on each side. 

For a vegan version:

Instead of using an egg: add 3 tbsp of water to 1 tbsp of chia seeds. Put it aside for 20 minutes and then it’s ready for use.

Ingredients

For the pancakes:

  • 200 gr oats
  • 1 ripe banana
  • 1 tsp baking powder
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 egg
  • 300 ml milk of your choice

For the fried bananas:

  • 1 banana per person, in thick slices
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  •  

METHOD

These pancakes are great! More filling and nutritious than their fluffy kind, although we love having those from time to time as well. We like to serve them with blueberries and fried bananas (believe me, it’s worth your while), some nuts and maple syrup. 

Serves 3-4
Vegetarian and can easily be made vegan (see note below)

  • If you are going for the fried bananas, get those on first. Heat the coconut oil in a frying pan. Once melted, add the maple syrup and the cinnamon. 
  • Add the thick slices of banana, turn the heat down and let them cook away, shaking the pan every now and then so that they don’t stick to the pan. After about 10 minutes, turn them and fry for another 10 minutes or so.
  • Meanwhile, get the batter ready for your pancakes.
  • Mix all the dry ingredients in bowl.
  • Add the mashed banana, egg, melted coconut oil and vanilla extract and mix well.
  • Pour in 200 ml of milk and mix. Add more milk if necessary (we usually need 300 ml of milk). You don’t want a runny batter, but it shouldn’t be too thick either.
  • Heat some oil in another frying pan and add a big tablespoon of the batter, leave to cook for about 3-4 minutes on each side. 

For a vegan version:

Instead of using an egg: add 3 tbsp of water to 1 tbsp of chia seeds. Put it aside for 20 minutes and then it’s ready for use.