Banana and Oat Pancakes

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Banana and Oat Pancakes
These banana and oat pancakes are a great way to start the day and the perfect vehicle for your favourite breakfast toppings. Ideal for stacking and sharing!
Prep Time 7 minutes
Cook Time 12 minutes
Servings
2 people
Ingredients
  • 1 small banana
  • 1 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3/4 cup oats
  • 1/2 cup almond milk
  • 1/2 tsp bicarbonate of soda
  • 1 tsp coconut oil
To serve
  • 1 tbsp maple syrup
  • 1 tbsp coconut milk yoghurt
  • 1/2 cup raspberries
Prep Time 7 minutes
Cook Time 12 minutes
Servings
2 people
Ingredients
  • 1 small banana
  • 1 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3/4 cup oats
  • 1/2 cup almond milk
  • 1/2 tsp bicarbonate of soda
  • 1 tsp coconut oil
To serve
  • 1 tbsp maple syrup
  • 1 tbsp coconut milk yoghurt
  • 1/2 cup raspberries
Instructions
  1. Add the oats, banana, flaxseed and almond butter to a food processor. Blend well to combine.
  2. Add the almond milk, maple syrup, lemon juice and bicarbonate of soda. Blend well to form a thick, smooth batter.
  3. Lightly grease a non-stick pan with a little coconut oil over medium heat.
  4. Add a ¼ cup of batter at a time to the pan, forming a circular pancake. You should be able to fit 2 pancakes in the pan at a time. Cook for 2 minutes each side or until golden brown all over and cooked through.
  5. Repeat with the remaining batter – you should get 6 pancakes from the mix.
  6. Stack three pancakes per person, drizzle with maple syrup and top with coconut yoghurt and fresh raspberries to serve.
Recipe Notes

CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchen

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