Oat Pancakes

Ingredients

• 40g oats
• 2 bananas
• 2 eggs
• ½ tsp baking powder
• ½ tsp vanilla essence
• 1 tsp cinnamon (optional)
• 1 tsp butter or oil

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Blueberry Compote (serves 4-6):

• 300g blueberries (fresh or frozen)
• 1-2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp water
• 1 tbsp chia seeds

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To Serve (per portion):

• 1 banana, sliced
• 2 tbsp full-fat Greek yoghurt

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Instructions

For the Blueberry Compote:

1. Add the blueberries, 1 tbsp honey, lemon juice, and water to a saucepan.

2. Heat gently over a low–medium heat for 10 minutes, stirring regularly, until the berries break down and the mixture becomes syrupy. Taste test and add a touch more honey or lemon if needed.

3. Transfer to a bowl or container and allow to cool completely.

4. Once cooled, stir through the chia seeds and place in the fridge for at least 20 minutes. If time allows, leaving it for around 3 hours or overnight will give a thicker consistency.

For the Pancakes:

1. Add the oats to a blender or food processor and blitz until they form a flour.

2. Add the bananas, eggs, baking powder, vanilla essence and cinnamon (if using). Blend until smooth.

3. Let the mixture sit for about 10 minutes to thicken.

4. Heat a frying pan over a medium heat and melt a little butter or oil.

5. Spoon about 2 tablespoons of batter per pancake into the pan.

6. Cook for 1 to 2 minutes, until bubbles appear and the underside is golden, then flip and cook for another 1 to 2 minutes.

7. Repeat until all the batter is used. You should get around 6 small pancakes.

8. Serve warm with 2 tbsp of the blueberry compote, sliced banana and a dollop of yoghurt.

Note - The blueberry compote makes 4-6 portions, store in the fridge for 3-4 days.

The pancake recipe serves 2 (makes 6 pancakes), 3 pancakes is a portion.

Breakfast

Serves: 2