Banana Pancakes

Pancakes are eaten mainly in the UK, Ireland, New Zealand, Australia, Scotland, United States and France. Banana pancakes are a typical breakfast meal but are also perfect for brunch. In total, banana pancakes have 227 calories. This oat and banana pancake recipe is a sweeter food. This recipe is not suitable for vegans as you use an egg in this breakfast.

INGREDIENTS

• 1 Banana, ripe
• 1 Egg, large
• 2 cups Rolled oats, old fashioned
• 1 heaping tbsp Honey
• 1 1/2 tsp Baking powder
• 1/2 tsp Cinnamon, ground
• Pinch of Salt
• 1 tsp Vanilla extract
• 1 1/4 cups Milk
• Butter/oil for pan

METHOD:

1. Take the banana and a fork and smash them on a plate. You can mush the banana by using the fork’s head and pressing it onto a peeled banana.
2. Once you mashed the banana and there aren’t too many significant bits, add the rolled oats and milk. Mix these ingredients until you have a nice consistency. When you have done the first part, add the other ingredients (egg, honey, baking powder, cinnamon, salt, vanilla extract). Mix these in a mixer or by hand.
3. Take out a pancake pan or a regular pan, and turn on the heat to a high temperature; this should melt the butter. As soon as the pancake mixture is on the pan, turn down the heat to 6.
4. One by one, make the pancakes! It will take longer than regular pancakes, and it may be harder to flip, so be patient. After around 2 or 3 minutes, the pancake should be ready.

ENJOY!

(If there is any dough left that is not used for pancakes, feel free to put the dough into an oven-safe bowl and turn the heat on 180 degrees for 20 minutes, this will make a loaf of banana bread)