Larissa Telfer Dietitian
One of my favourite things to do on a slow Sunday morning is make pancakes. This is a great way to use up any over ripe Bananas at the end of the week. Using ripe Bananas with cinnamon gives enough sweetness and flavour without needing sugar. The addition of oats adds more fibre and protein and lowers the GI of the pancakes.
I love to serve pancakes with berries fresh or frozen, Greek yoghurt with maple and some nuts or seeds for crunch.
Makes 6 large or 10-12 small pancakes
2-3 Bananas (riper the better)
½ cup milk
1 cup rolled oats
1 cup spelt (or self raising) flour
Butter or margarine for cooking
per serve 2 large pancakes without toppings
Energy 1600kj (380 calories), 13g protein, 70g Carbohydrate, 7g fibre
To make gluten free, swap self raising flour for almond meal or gluten free flour.