Have a go at this recipe today and enjoy
Wholegrain Oat Pancakes, Caramelised Banana & Strawberry, with Coconut Raspberry Ripple Yoghurt.
50g 100% wholegrain oats
1 medium free range egg
50ml Almond/Coconut/Soya milk
0.5 banana (use other 0.5 for topping)
Pinch ground cinnamon
Drizzle of oil to grease pan
0.5 banana, sliced
2-3 large strawberries, sliced
Organic Coconut sugar or honey
100g coconut yoghurt (or full dairy alternative if you wish)
Handful of frozen berries
Pop handful of frozen berries into a small pan over medium heat with a few mls of water and allow to simmer, until softened, use more water if you need to, you want to have a sauce like consistency, in order to stir through your yoghurt. Set aside to cool whilst you make your pancakes.
Blend all ingredients for pancake mixture together in a nutri-bullet. Heat a pan, grease with oil, pour in enough mixture to form a pancake, leave to cook for 2 mins, flip over and cook for a further 2 mins, until nicely browned both sides. Repeat until you use up individual portion.
Using the same pan, slightly grease the pan once more. Add the banana and strawberries to the pan and drizzle coconut sugar over it, you will see it begin to caramelise, allow the fruit to soften and turn over until both sides are seasoned with the sugar and golden brown colour.
Stack your pancakes onto a plate, add layers of fruit. Once your berries have cooled, stir the sauce gently through your yoghurt and serve over the pancakes & caramelised fruit.
Sprinkle with a little coconut sugar