About this recipe:After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet and the wholemeal flour and ground almonds add protein making them more filling. My kids love these pancakes on a Saturday morning!
100g wholemeal flour
2 tablespoons ground almonds
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe banana, mashed
1 tablespoon canola or sunflower oil
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Method Prep:10min › Cook:10min › Ready in:20min
Heat a lightly oiled non-stick pan or flat griddle over medium-high heat.
Mix wholemeal flour, ground almonds, oats, baking powder and salt in a bowl.
Beat an egg in a separate bowl. Beat milk, banana and oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
Pour or ladle the pancake batter, about 100ml at a time onto the hot pan; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.