Banana and oat pancakes for a small breakfast
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
These small pancakes are easier to turn than a single large one. Banana supplies sweetness; oats make a tender batter with a little texture. Give the pan moderate heat so the centre cooks before the surface becomes too dark.
For 2 portions, use 1 medium ripe banana, 1 egg, 60g rolled oats, 60ml milk, ½ teaspoon baking powder and 2 teaspoons neutral oil for the pan. Contains egg, milk and oats; check every ingredient if choosing certified gluten-free oats.
Mash banana well. Stir in beaten egg, oats, milk and baking powder and leave for 10 minutes so oats hydrate. Heat a non-stick pan over medium-low heat with a little oil. Drop in tablespoonfuls of batter, leaving space around them.
Cook for 2–3 minutes, turn carefully and cook for 2–3 minutes more until both sides are golden and the centres fully set with no wet egg batter. Adjust heat and cook longer if needed. Make about 8 small pancakes, adding oil sparingly between batches. Allow 25 minutes. Serve immediately with fruit. Cool spare pancakes promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot.