Jamie's banana and oat pancakes recipe
Jamie says: "Here, we’re using oats, that storecupboard favourite, which are a great addition to your fluffy pancakes, plus they give the batter a lovely creamy texture. And ripe bananas, as there are always some leftover in our fruit bowl at the end of the week, and are perfect in this super-simple recipe. This is a beautiful little breakfast using storecupboard staples" See method
- 2 bananas
- ½ mug porridge oats
- 1 mug semi-skimmed milk
- 2 mugs self-raising flour
- vanilla extract
- pinch of sea salt
- nut butter
- defrosted frozen fruit
Each serving contains
of the reference intake
- Blitz a banana in a food processor until smooth. Add ½ mug porridge oats, 1 mug semi-skimmed milk, 2 mugs self-raising flour, a little vanilla extract and a pinch of sea salt to the food processor, then blitz again until smooth
- Peel and slice a second banana. Place a large nonstick frying pan on a medium heat. Once hot, add a little oil, then, working in batches, drop spoonfuls of the batter into the pan and top each with a few slices of banana, gently pressing them into the batter. Cook for 1-2 mins or until bubbling at the edges and lightly golden, then fl ip and cook on the other side for another 1 min.
- Meanwhile, heat some jam in a small saucepan, or microwave with a little water to loosen. Serve the pancakes with a dollop of nut butter, a drizzle of jam and a handful of defrosted frozen fruit.
Tip: Make the batter the night before and store in the fridge until you’re ready to use it. Add the frozen fruit when you heat the jam to make a quick compote.
See more Jamie Oliver recipes