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  • Catherine Myburgh

Banana Oat Pancakes



A delicious and healthy high-fibre, high-protein pancake recipe adapted from Aya Al Hmoud or otherwise known as Aya’s Plate. These pancakes are fluffy, light, satiating, super simple to make and free from dairy, added sugars and wheat.

RECIPE | Serves: 2 | Yields: 6-8 pancakes

Dry Ingredients:

Wet Ingredients:

  • 3-4 tbsp. plant-based milk (I have used unsweetened almond milk, but soy/coconut work well too)

  • 2 large eggs

  • 1 large banana


Method:

  1. Add all the ingredients to a blender and blend until smooth (if the batter appears to thick, add another dash of plant milk).

  2. Lightly grease a non-stick pan over medium heat.

  3. Pour the batter onto your lightly greased pan and cook each pancake for 2-3 minutes (or until bubbles form) before flipping. (I used a ¼ cup of batter per pancake).

  4. Serve with your favourite toppings and enjoy!

Recommended toppings:

  • Tropical fruits, berries, Greek/coconut/soy yoghurt, shredded/flaked coconut, and a drizzle of honey/agave/maple syrup.

  • Fresh banana, berries, cinnamon, nut butter, crushed peanuts and cocao nibs.

  • A squeeze of fresh lemon, honey and cinnamon

  • Fresh blueberries, banana, almond butter, cinnamon and hemp seeds.


*Note: if you choose to omit the protein powder, you may want to use Aya’s original recipe which recommends using 2 bananas and no additional plant milk.


Nutritional Content per Serve

Total Energy 352 kcal

Protein 22.5 g

Total Fat 9.4 g

Net Carbohydrates 40.6 g

Dietary Fibre 7.2 g

Total Sugar 9.5 g


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