These delicious 10-minute pancakes are gluten-free as well as being sweetened naturally with banana.
You can also use nut milks, coconut oil and dairy-free yoghurt to make this recipe vegan.
Overview
- Prep time
5 mins - Cook time
5 mins - Serves
Makes 6 pancakes
Ingredients
- 1 teacup of oats (about 80g); use gluten-free oats if you are intolerant
- 1 apple
- ½ a teacup of nuts (about 50g) – pecans or almonds (for kids use another ½ cup of oats)
- 1 cup or about 150ml of milk of your choice (I use unsweetened almond)
- 1 medium banana
- coconut oil or butter, for frying
To serve
- 2 apples
- the juice of ½ a lemon
- a pinch of cinnamon
- a tiny grating of nutmeg
- honey or maple syrup
- yoghurt of your choice (I use coconut)
Method
Step 1
Put 1 teacup of oats into a blender and blitz until you have a rough scruffy flour.
Step 2
Grate 1 apple. Put ½ a teacup of nuts, 1 cup of milk, apple and 1 medium banana into the blender and blitz until combined.
Step 3
Heat a non-stick pan on a medium heat and add a little coconut oil or butter.
Step 4
Allow it to melt, then add ladlefuls of the pancake batter to make Scotch pancake rounds. Cook for 2–3 minutes, or until bubbles rise to the surface.
Step 5
Use a spatula to carefully fip the pancakes over and cook on the other side.
Step 6
The first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.
Step 7
Once all your pancakes are done, use a speed peeler to peel 2 apples into long pieces then put into a bowl and toss with the juice of ½ a lemon, a pinch of cinnamon and a tiny grating of nutmeg.
Step 8
Serve the pancakes stacked and topped with the apple, maple syrup and, if you like, a little yoghurt.
