If you follow me on Instagram you have probably already gathered that I am addicted to pancakes. When we think of pancakes what usually first comes to mind are big fat American pancakes smothered in glupey processed syrup and colourful sprinkles. Fortunately for my waistline, these aren’t the kind of pancakes I consume 3/4 times a week.
The recipe I am going to share with you today is for Oaty Banana Pancakes. These pancakes are amazingly tasty, they keep you full until lunch time and they work with lots of different toppings and flavourings. The topping I am going to tell you about today is a Rhubarb and Raspberry one. Rhubarb isn’t something I have managed to locate in Madrid so I am trying to make the most of this traditional British fruit as much as I can while I am home.
How to Make It
Ok so lets start with some super simple instructions for a basic Oaty Banana Pancake. This recipe will serve 1 person (maybe slight too much for one person but I manage to devour them all). Firstly grab a banana from the fruit bowl and give it a good mash with a fork. Add one egg and mix the two ingredients together. Once the egg and banana are nicely mixed together you are going to add the main ingredient; the oats. I don’t normally measure out the oats, but I suggest using a cup of oats for your first attempt and reducing/increasing the amount on the next occasion you make them depending on how moist/dry you like them. These 3 ingredients are the only basic ingredients you need for these pancakes to be a success. I like to add different ingredients into the mix to make them a little more interesting. On this occasion I added raisins and cinnamon but the next time I make them I think i will add a little bit of white chocolate instead as it will complement the rhubarb nicely. Once all mixed together throw a spoon of coconut oil into a frying pan and then offload the mixture. Each batch should make roughly 3 small pancakes.
For a little bit of additional flavour I decided to stew some rhubarb. All I did was add 1 cup of chopped rhubarb to a pan and poured over 1/4 of maple syrup and 1/3 of a cup of water. Crank up the heat and let the rhubarb soften. This should take around 10/15 minutes on a medium heat. Once cooked, I added the rhubarb to a blender with a few raspberries and created a gluey mixture. I added the mixture between each pancake to create a sandwich effect, grated a teeny weeny bit of white chocolate on top and bobs your uncle. Oaty Banana Pancakes with a Rhubarb and Raspberry sauce.
What You Need
1 cup of oats
Handfull of raisins
1 cup of rhubarb
Handfull of raspberries
1/4 cup of maple syrup
1/3 cup of water