Kate Percy's #Enerjoy! Oaty Banana Pancakes

Brimming with nutritious energy, slow-releasing carbohydrate, protein and healthy fats, as well as vitamins and minerals, these are simple and speedy to make and will definitely bring #Enerjoy! to your breakfast table. 

This is one of Kate's 5 #Cook5WithKate recipes to inspire families and young people to cook from scratch. Check out what it's all about and find more #Cook5WithKate recipes HERE. 

Prep 5 mins | Cook 5 mins | Makes 6-8 Pancakes 

Ingredients

Dry ingredients:

• 3 tbsp plain white flour
• 3 tbsp jumbo porridge oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• Pinch of salt
• 1 tsp caster sugar (optional)
• Handful of raisins (optional)

Wet ingredients:

• 3 tbsp natural yoghurt
• 3 tbsp milk
• 1 large or 2 small ripe bananas, mashed with a fork
• 1 large free-range egg
• 1 tbsp sunflower oil
• 1 tbsp melted butter or sunflower oil to cook

Method

1. Combine the dry ingredients and raisins in a mixing bowl.
2. In another bowl, briefly beat together the wet ingredients, with a fork, until combined. Add to the dry mixture and gently beat until just combined.
3. Leave the batter to stand for 5 minutes.
4. Heat a frying pan or pancake pan and add a little oil and/or melted butter. The pancakes brown quickly, so keep the pan on a low heat. Spoon tablespoons of batter into the pan to form 8-10 cm diameter cakes and cook for a couple of minutes. When little bubbles appear on the surface, flip the pancakes and cook on the other side for another couple of minutes until well risen and cooked through.
5. Serve hot with your favourite toppings – we like Greek yoghurt, almond butter and fruit – or sprinkle with sugar, wrap in foil and take with you if you’re racing away from home.

We joined Twinkl’s Sugar Awareness Week campaign with this recipe- it's featured in their 17 Sugar Swaps and Reduced Sugar Recipes Your Kids Will Love post” if you'd like to check it out!