Along with our French toast, this is also something that is super tasty, pretty healthy and filling for a big day ahead. Did I mention it’s also incredibly easy to make? This makes it perfect for during the week too!
This recipe makes about 8 – 9 mini pancakes. I tend to just make this amount and then keep any left overs for either a snack or a quick breakfast the next day. I used rolled oats here, but you could use quinoa flakes too.
Note that the maple syrup is just for the photo! These are sweet enough without and don’t need any bits and pieces for serving, they’re ready to go as soon as they’re out of the pan.
- ¼ cup and 1 tbsp rolled oats
- 1 large ripe banana
- 2 eggs
- Mash the banana in a bowl and add in the eggs and oats and mix well.
- Heat a pan to medium heat and add a little butter or coconut oil for frying. Add 1 – 2 tbsp (depending on how big you like your pancakes) and cook on one side until little bubbles start to form around the edges or you can tell that it’s firm enough to flip over
- Turn and cook until golden on the other side
- Serve straight away