I realise the Nutribullet* was not created to make extra smooth breakfast pancake batter, but if you are fed up with blending up the contents of your fridge into healthy smoothies, try these. These banana oat breakfast pancakes are truly delicious, only slightly indulgent, and so quick to whip up you can even make a mid-week brekkie out of them.
I keep a stash of bananas in the freezer at all times as I hate overripe bananas, and you can whizz them up into ice creams, smoothies or pancake batters at any point. Peel and slice them into rounds and store in a tupperware in the freezer.
*A food processor also does the job.
Makes 10 pancakes
From the pantry:
2 free range eggs
1/2 heaped tsp baking powder
a pinch ground cinnamon
a pinch sea salt
1 handful pecans
honey or maple syrup, to serve
From the freezer:
2 medium bananas
Blend the oats, eggs, baking powder, bananas cinnamon and salt in a Nutribullet or food processor until smooth. (You can rest the batter at this point if you want to).
Add a large knob of butter to a non-stick frying pan. Add a heaped spoonful of the batter to the pan once the butter is foaming and hot. I can manage about 3 at a time in my pan, just make sure you leave enough space to move them about and flip them. Cook for about 1 -2 minutes on the first side, then flip and cook for 1 minute on the other side.
Set the pancakes aside on a wire rack in the meantime. Add another knob of butter to the pan and throw in the pecans. Toast in the nutty butter for 3-4 minutes, then scatter over the pancakes. Divide between plates. Add a drizzle of honey or maple and a dollop of yoghurt. Serve immediately with bottomless cups of coffee.