Recipe of The Month

Banana Oat Pancakes 

This is great fun recipe that a child could help with. These pancakes are also a fantastic high fibre alternative to cereal or toast.

(Makes 15 to 20)

• 1 cup rolled oats
• 3 cups whole wheat flour
• 1 1/2 tablespoon ground flax seed
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups low-fat milk
• 1 cup plain or vanilla yogurt
• 3 tablespoons melted butter or canola oil
• 1/3 cup honey
• 4 medium ripe bananas mashed with a fork
• 2 eggs, lightly beaten

Place a large non-stick frying pan on the hob and preheat over a low heat while you make the batter.

Blend the oats in a food processor till they are very fine. While this happening measure out the whole wheat flour, flax seed, baking powder, baking soda, cinnamon, and salt. Place them all in a bowl, add the blended oats and mix.

 In a separate medium-sized bowl, combine the milk, yogurt, butter or canola oil (if using butter, get it to room temp first), honey, banana, and eggs. Hand whisk until thoroughly combined, but do not beat.

 Make a well in the center of the flour mixture. Pour the milk mixture into the bowl and stir with a wooden spoon until well incorporated. Do not beat the mixture, just stir until combined.

Spoon small amounts (approximately a quarter cup) into the hot non-stick frying pan. Cook until the top surface of the pancake has small bubbles appearing and popping, this is when it’s ready to flip. Flip and continue to cook on the other side for 30 seconds or until golden brown too.

Serve with honey and sliced banana.

These pancakes can be cooled and frozen in freezer bags. To re-heat, pop in the toaster or oven.

If you have a delicious recipe you would like to share with us, please contact

katherine@gutfoundation.com.au