These pancakes are packed with goodness, gluten-free and take about 20 minutes to prepare and cook. They are made from oats (which you blitz to a flour in a food processor), walnuts (also blitzed), apple, banana, milk and cinnamon. They have a slightly thicker and grittier consistency than more traditional pancakes but are still delicious with honey on top. Don’t worry if they look a bit scruffy – it’s all part of their charm!
My kids enjoyed making a tower of the pancakes and then devoured them – we ate them American-style with blueberries, and yoghurt. I will have to make another batch and use as an after-school snack soon too (with honey, obviously). If you are a pancake traditionalist or don’t have a food processor you could leave out the oats and walnuts and simply use plain flour instead!
Oat, apple and banana pancakes (makes 10 small pancakes)
50g walnuts, pecans or almonds
OR replace the oats and walnuts with 120g plain flour
1 apple, grated
1 banana, broken in to a few bits
1/2 tsp ground cinnamon
Put the oats into a blender and blitz until you have a rough scruffy flour. Put the nuts, milk, apple and banana into the blender and blitz until combined. (Alternatively, use 120g plain flour instead of the oats and nuts and mix with the apple, finely chopped banana, milk and cinnamon without using a food processor).
Heat a non-stick pan on a medium heat and add a little butter, until there is a thin melted coating of butter gently bubbling in the pan. Add the pancake batter (1 tbsp = 1 pancake) to make small pancake rounds. Cook for 2–3 minutes on each side, or until golden brown. Eat messily and happily.