Oat, Banana and Blueberry Pancakes
For those with a sweet-tooth, you don’t need to give up your short stack. Instead, modify with a few easy swaps for a healthier alternative. This recipe tastes so delicious and is perfect for breakfast, after a workout or even for dessert, as it is high in protein and fibre and low in added sugar.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1⁄2 cup milk
2 eggs
1 egg white
1 banana
2 tbsp maple syrup, plus extra to serve
1 + 1⁄2 cups rolled oats
2 tsp baking powder
1⁄2 cup fresh blueberries, to serve
Equipment
Blender
Medium - Large Frypan
Recipe
In a blender, add the milk, eggs, egg white, banana, maple syrup, oats and baking powder. Blend until smooth.
Heat a medium-large frypan over medium heat. Once warm, spray the pan with olive oil. Pour pancake batter into pan, depending on the size and thickness you prefer your pancakes. Cook batter for 2-3 minutes on each side, be careful not to flip too early.
Make pancake stacks and drizzle with maple syrup and blueberries.
