Banana fritter pancakes
These sinfully healthy pancakes satisfy your naughty and your nice side at the same time.
10 min, cook
Nutrition per portion
In a food processor, or milling machine, mill the oats until they become powdered. Tip them into a bowl with the baking powder, baking soda, salt and mix.
In a separate bowl, whisk together the almond milk and egg. Then slowly add the wet ingredients to the dry ingredients while whisking thoroughly until you have a thick batter. You can add a little bit more almond milk if necessary. Leave the pancake mixture to sit for a few minutes while you prep the banana.
Peel the banana and slice long ways then cut each half horizontally in half again. Heat 1/2 a tsp of coconut oil in a large frying pan on medium heat. Turn the oven to a very low heat (50oC) ready to keep the pancakes warm after cooking.
Use a large serving spoon to spoon in the pancake batter into the pan. We make our pancakes about 3 inches across. Cook for 3-5 minutes until the top has bubbles appearing then flip with a spatula. Cook the other side for 2-3 minutes. Place the pancakes on a plate in the oven. Repeat with the remaining mixture.
Heat the remaining coconut oil in the frying pan. Fry the banana halfs for a minute, flat side down. Turn over and drizzle over the honey, cook for a further minute. Turn a few more times until the bananas caramelize in the honey.
Stack the pancakes up. Place a spoonful of yogurt on top and gently rest the bananas on top. Sprinkle over the pumpkin seeds and any additional honey. Enjoy!