Pancakes are a classic American diner staple. I like to put oats in the batter as it helps fill you up for longer, making it a nutritious and delicious breakfast! The addition of banana in the mixture means you are getting an extra portion of fruit, before you have even topped them!
Credit: Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin. Published by DK on 23 January 2020, £14.99. DK.com
175ml (6fl oz) milk
100g (3½oz) plain yoghurt
225g (8oz) self-raising flour
50g (1¾oz) porridge oats
1 tsp baking powder
2 ripe bananas, peeled and mashed,
handful of raisins, grated apple or blueberries (optional)
2 tbsp rapeseed oil or low-calorie oil spray
300g (10oz) frozen berries
1 tsp vanilla paste or extract
1–2 tbsp honey, to taste
4 heaped tbsp plain yoghurt
1. In a large bowl, whisk together the eggs, milk and yoghurt. Then add the flour, oats and baking powder. (Add the mashed banana, raisins, apple or blueberries now, if using.)
2. Heat a frying pan on a medium heat, add a little oil or low-calorie oil spray and dollop a generous tablespoon of the oat mixture into the middle. Cook for 2 minutes (if you are feeling adventurous and have a big enough pan, you can do a few at a time). Flip the pancake(s) over and cook for another 1–2 minutes.
3. Set aside and repeat with the rest of the mixture (you can always keep them warm in a low oven).
4. For the berry compote, place the berries (reserving a handful or so for later) in a saucepan along with the vanilla and honey. Turn the heat on and allow the berries to warm through. They will start to release their juices.
5. Once they have released their juices, bring them to a simmer and simmer gently for 20 minutes until thickened slightly. Take the pan off the heat, stir through the reserved berries and then leave to cool. Keep it in an airtight container in the fridge, ready to serve with your oat pancakes and a dollop of plain yogurt.