The riper the banana, the better this works. Brown patches are not a problem here but the point, because those bananas are sweeter and mash to a smooth pulp. The batter is thin, so fry small pancakes and only turn them once the top starts to look dry. Big ones fall apart when you flip them.
Mash the bananas in a bowl and whisk in the eggs, milk, oat flour and baking powder to a smooth batter.
Heat a knob of butter in a frying pan and spoon small pools of batter into it.
Fry the pancakes golden brown in 2 to 3 minutes a side, turning them carefully.
Stack the pancakes on a plate and finish with honey and a pinch of cinnamon.
Swap the oat flour for plain flour and they turn lighter and less dense. Blueberries in the batter or a spoonful of peanut butter on top makes it a more substantial breakfast. They are best straight from the pan, but cold in a lunchbox they work fine as a snack.
Or press the button and let it surprise you.
Put it together in the evening and wake up to a creamy, filling breakfast bowl of oats, yoghurt and sweet berries. Handy for busy mornings, and every bit as good as a dessert.
Eggs gently poached in a spiced tomato and pepper sauce, seasoned with cumin and paprika. A Middle Eastern breakfast, or dinner, that warms you right through.
Creamy Greek yoghurt with crunchy granola, fresh fruit and a spoonful of honey. The fastest healthy breakfast there is, ready in five minutes and packed with protein.
We do not pass your details on to anyone and we use no advertising cookies. We do store a few things on your own device. You decide what is allowed. Read more in our cookie policy.
Hello home cook!
Got a recipe that belongs here? Send it in and it might end up on the site.