Dessert 4.7

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Oat, Banana & Cinnamon Pancakes with Berries

Whether for breakfast or brunch the combination of fibre packed oats complete with beta-glucans that support gut health, juicy anti-inflammatory berri...Whether for breakfast or brunch the combination of fibre packed oats complete with beta-glucans that support gut health, juicy anti-inflammatory berries and wholesome fats from the coconut cream hit all the bases for a delicious, nutritious meal. Read more Whether for breakfast or brunch the combination of fibre packed oats complete with beta-glucans that support gut health, juicy anti-inflammatory berries and wholesome fats from the coconut cream hit all the bases for a delicious, nutritious meal. Whether for breakfast or brunch the combination of fibre packed oats complete with beta-glucans that support gut health, juicy anti-inflammatory berries and wholesome fats from the coconut cream hit all the bases for a delicious, nutritious meal.

Why is this healthy?

Diet

Vegetarian Pescatarian

ALTERNATIVELY

Vegan

Contains

Eggs, Gluten

Ingredients

Serves 2

Metric Imperial

banana

chopped

eggs

or plant-based alternative (2 tbsp milled flaxseed + 5 tbsp water = 2 eggs)

porridge oats (rolled)

cinnamon (ground)

coconut oil

strawberries

Swaps: blueberries, orange, banana

halved

blueberries

Swaps: grapefruit, mixed berries (frozen), blackcurrant

coconut milk

maple syrup

Share ingredients

Ingredients

Serves 2

Metric Imperial

banana

chopped

eggs

or plant-based alternative (2 tbsp milled flaxseed + 5 tbsp water = 2 eggs)

porridge oats (rolled)

cinnamon (ground)

coconut oil

strawberries

Swaps: blueberries, orange, banana

halved

blueberries

Swaps: grapefruit, mixed berries (frozen), blackcurrant

coconut milk

maple syrup

Share ingredients

Method

Gather your ingredients.

Place the bananas, eggs, oats and cinnamon into a blender and blend until smooth for about 1 minute.

Heat a skillet or non stick pan on medium heat and add the coconut oil. Pour a small ladle of batter (about 2 tbsp each) for each pancake.

Cook each pancake for around 2 minutes on each side, until golden brown. You may need to do this in batches.

Spoon the chilled coconut milk into a mixing bowl and beat with a whisk for 5 minutes until thickened. You can freeze the rest of the coconut milk or use it to make a smoothie.

Serve the pancakes, and top with whipped coconut milk, berries and maple syrup.

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