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Sunday, 7 September 2014

Oat, Banana & Chia Pancakes

Weekends and pancakes go hand-in-hand for us these days and in our household their ‘portability’ and capacity for disguising additional ingredients from the toddler Dragon they have featured a lot in the “starting solids” journey.

I have been asked for the recipe a few times recently so I am documenting it here to let my friends bookmark/evernote away for their convenience and hey you might like them too!

This version makes for a good breakfast and a hearty ‘on-the-go’ snack and is versatile enough to accommodate variations such as dairy-free, egg free, low/no gluten, banana free as needed so I’m including some substitutions for you.  They can be done in a blender, thermomix or with a good old cake mixer.

Ingredients

  • 1/2 cup rolled oats
  • 1 1/2 – 2 tblsp chia seeds
  • 1/2 cup milk (more if needed for consistency – I have used coconut milk with success too)
  • 1 banana (apple sauce can be used as a substitution)
  • 1/4 cup greek yoghurt
  • 1 egg (optional)
  • 1/2 cup self raising flour (plain flour + baking powder can be used to)
  • Butter/coconut oil/macadamia oil for cooking
  • Optional  - berries

Method

  1. Grind the first two ingredients in your TMX (sp 8, 5 secs) or blender – this is optional but if you skip this step you need to soak in milk for longer (20-30  mins);
  2. Add milk, enough to cover the mix. The longer you leave it, the more gelatinous the batter will be from the chia seeds. Leave it to soak for at least 10 mins. Great chance to get your skillet or electric fry pan ready;
  3. Break the banana into pieces, add the yoghurt (again you can vary the quantity according to taste). Yoghurt adds a nice tartness, makes the pancakes silky soft and balances out the banana sweetness;
  4. Add egg and your dry flour of choice. I use self raising or add baking powder to help keep air in the batter as the banana can make it stodgy;
  5. There is no need to rush to the skillet, the batter softens a lot from resting. Now I mix in berries by hand to keep then intact and have them burst with juice when you go to eat them.
  6. Cook them on your skillet/frying pan – be patient you want them to cook right through. I used a salted butter because the butter actually adds a nice balance to the banana sweetness;
  7. Serve – sprinkle of cinnamon, sliced bananas, yoghurt and a drizzle of pure maple syrup or agave syrup and you’re away!

Variations

  • Using coconut milk? Squeeze on some lime juice and grate some palm sugar to serve. Great with sliced strawberries;
  • Use buckwheat flour – really let it soak;
  • Make a berry coulis – so quick with frozen berries and a little water gently heated on the stove;

BananaPancake

And don’t let this image of Dragon fool you – she loved these pancakes. She was just majorly offended to find blueberries in them. Even though she once ate it by the puBlueberriesnnett full this time last year, they now receive an undeniable reaction. She still waved her arms enthusiastically demanding  more but I had to be ‘that’ parent and pull out the blueberries and wait for her to inspect it before demolishing it.

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Hey thanks!