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Oat & cinnamon breakfast pancakes

Oat & cinnamon breakfast pancakes

By Sophie Blignaut
5’ Prep time
15’ Cook time
20’ Total time
552 Calories
3 Serving

Summary

A hearty, healthy spin on brunch that’s quick enough to make for a weekday treat and also happens to be vegan.
Sophie Blignaut 0 Followers

Step by Step

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Step 1

Mix the oats, flour, baking powder, cinnamon and a pinch of salt in a large mixing bowl. Mash 50g banana with a fork and put in a jug with the oat drink and maple syrup; whisk together. Whisk the banana and oat drink mixture into the dry ingredients.
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Step 2

Heat a large frying pan over a medium heat. Add 1 tbsp oil and, once hot, add 2 spoonfuls of batter per pancake (you should have enough for 6 pancakes and be able to cook 2-3 at a time). Cook for 2-3 minutes until the surface is covered in bubbles, then flip and cook for another 2 minutes on the other side; transfer to a warm platter. Repeat with the remaining batter, adding more oil to the pan as needed.
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Step 3

Serve topped with a dollop of yogurt alternative, the remaining banana, sliced, extra maple syrup and a sprinkling of cinnamon.

Ingredient

  • Self-raising flour
    Self-raising flour
    150 grams
  • Ground cinnamon
    Ground cinnamon
    0.5 tsp
  • Baking powder
    Baking powder
    0.75 tsp
  • Maple syrup
    Maple syrup
    1 tbsp
  • Banana
    Banana
    2
  • Porridge oats
    Porridge oats
    50 grams
  • Vegetable oil
    Vegetable oil
    1 tbsp
  • Alpro oat unsweetened drink
    Alpro oat unsweetened drink
    230 mls

Nutrition Facts

View nutrition facts
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