Oat and banana pancakes for your weekend

With the days getting shorter, sleepy weekend breakfasts are upon us. This means it’s time to ditch the weekday rush and whip up something yummy in the kitchen. Today, we’re trading those bowls of cereal for a super fun breakfast – making the most delicious oat and banana pancakes ever!

These fluffy wonders aren’t just tasty, they’re healthy too. Packed with wholesome rolled oats and yummy mashed bananas, these pancakes will keep you energised for a day filled with weekend fun, whether it’s conquering the backyard monkey bars, having a Bluey marathon, or crafting the coolest masterpiece ever.

Plus, the best part? This recipe is so easy, that you can put your children in charge of the mixing and deal with the mess later. Enjoy the fun of making these tasty treats.

Oat and Banana Pancakes Recipe

Ingredients (Serves 4 – Makes approx 12 pancakes)

• 1  cup old-fashioned rolled oats powdered
• 2 mashed banana 
• 1  cup milk, regular or non-dairy 
• 2  large eggs or ¼ tsp baking powder 
• 1  tablespoon  unsalted butter, plus more for cooking 
• 1/4  teaspoon ground cinnamon (optional) 
• 1 cup seasonal fruit  
• 1 tsp honey 

Method

1. Whisk 1 cup rolled oats powder and 1 cup milk together in a large bowl.  
2. Add the butter, 2 eggs/¼ tsp baking powder to the oats and whisk to combine. 
3.  Add 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat. 
4. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, and cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.
5. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more. 
6. Garnish with seasonal fruits and honey