Once you have tried these, you won’t make any other pancakes. Delicious, easy to make, nutritious, dairy-free and gluten free. Cinnamon helps control blood sugar balance and oats are a slow releasing carbohydrate that keep you going for longer. The pancakes provide a good source of protein from the eggs (be sure to use free-range/organic eggs) and of course the bananas are full of fibre and potassium.
Try to avoid using over-ripe banana and look for just-ripe, firm bananas. Ripe bananas contain less resistant starch than green bananas, as well as more sugar, which is more quickly absorbed than starch. This means that fully ripe bananas have a higher GI and will cause your blood sugar to rise faster than green or unripe bananas.
Oats are gluten free. The problem comes when the oats are processed in a factory or plant with wheat or other gluten-containing grains which can cause cross-contamination. If you are struggling with gluten intolerance or Coeliac disease, make sure you buy guaranteed gluten free oats and gluten free baking powder.
In a blender, combine the peeled bananas, eggs, oats, baking powder, maple syrup, cinnamon and sea salt.
Allow to blend until the mixture is smooth and blended well. Allow the batter to stand for 10 minutes until thickened. You can make it the night before and leave in the fridge. If the mixture looks too think to pour, add a little water or non-dairy milk and blend again.
Heat a non stick pan over medium heat and brush or spray the pan with a little oil.
Pour about 2 tbsp of batter into the pan and cook for 2-3 mins, until the base sets and starts to brown. Flip and cook the other side for a minute until brown. Repeat in batches.
Serve with a drizzle of maple syrup or low-fat live yoghurt and pile on the berries. Enjoy!
