Baking & cooking

From our family kitchen · Pancakes 03

Pancakes 03 — Banana, with or without protein

Sweetened only by ripe bananas, with or without protein.

I sweeten these pancakes with ripe bananas. The riper the bananas, the sweeter the pancakes.

I make them two ways: with protein and without. When I don’t want it, I simply leave it out and add a few more oats. What I love about these pancakes is that you can throw everything into a blender, blitz it for a moment and fry straight away. Perfect for mornings when I’m in a rush and want to make the kids a good breakfast in no time.

What you’ll need

  • 2 very ripe bananas (or even 3)
  • 1 large mug of rolled oats — I use Vilgain, they’re lovely and thin; flour works too, or half oats and half flour
  • 30 g protein powder — we use vegan Herbalife, but any kind will do (I leave it out for the no-protein version)
  • 2 eggs
  • ½ mug of oat milk — we love Oatly; it has completely replaced cow’s milk for us, and it’s especially handy during sniffle season
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract (optional, but it tastes better)
  • a little cinnamon (optional)
  • a pinch of salt
  • ghee for frying

How to make them

  1. We put everything into a blender and blitz it briefly until smooth.
  2. We heat a little ghee in a frying pan.
  3. The batter can go straight into the pan, no resting needed.
  4. We cook small pancakes over medium heat for about 2–3 minutes on each side, until bubbles form and they turn golden.
Baking & cooking