Ah Sunday in lockdown, how I love thee. No dashing around for 9am rugby practice or getting sports kit ready for Monday or persuading reluctanct children to do the the last of the homework. Nope! This morning there was hot coffee, newspapers (only the life and style section please) and these banana and oat pancakes. I will happily take any pancake offered to me, we have quite the variety in our house, but these tend to be the ones I make the most. I like the addition of the banana, it adds a little texture and flavour to the pancake which makes a nice change. The oat flour is also a tasty new addition, it adds more fibre to your plate and is a great sub if you follow a gluten free diet, just be sure to check the oats are gluten free first. I used to buy it, but honestly making your own is so quick, and most of us probably have oats lurking in the back of the cupboard somewhere. Simply give it a few pulses in the mixer or blender until they are finely ground. You could of course use plain flour if you prefer.
The compote is also quite literally the jam here so give it a go. It couldnt be easier. Simply pop a punnet of blueberries into a small saucepan and add a dessert spoon of water. You dont want the blueberries to be swimming in water but you dont want them to catch. Add a squeeze of lemon and then simply let the blueberries bubble and blip away on the hob until they’ve reduced to a thick sauce.
I serve these with maple syrup, yogurt and the compote and bacon. They will disappear fast, hence the picture of the empty plate! My children were not willing to wait for me to faff about with angles and lighting. Fair enough.
I hope you enjoy these and your Sunday.
Take care xx
Recipe: serves 4
2 ripe bananas, squished with the back of fork.
200ml almond milk
1 tsp vanilla extract
1 tablespoon of melted coconut oil
1 tsp bicarbonate of soda
150g of oats, ground to fine powder
1/2 tsp cinnamon
pinch of sea salt
Method: fold the wet ingredients into the dry ingredients taking care not to overmix. Let sit for ten minutes
Melt a little butter or coconut oil into a frying pan and take the heat up to a medium temperature
Add two tablespoons of the mixture into a pan and wait until little bubbles have appeared all over the surface before flipping over. The cooked side should be golden brown.
Serve with yogurt and your blueberry compote and lashings of maple syrup!