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OUTDOOR AND ACTIVE

Ingredients
135g rolled oats
30g whole meal flour
165g oat milk
one egg
75g banana
60g dates
5g baking powder
2g salt
NOTE: for gluten free replace whole meal flour with oats
Preparation
blend all ingredients in a food blender for 10 seconds until it forms a "pancake batter" texture
rest for 10 minutes
add 100g of batter (5cm diameter x 1cm thick)into a semi hot frying pan (lightly greased)
when bubbles have formed and the base feels firm, turn with a palette knife- approx. 4 minutes
serve with honey or maple syrup
8 pancakes / 4 portions
NUTRITIONAL DATA
Fat 15g
Sat Fat 5g
Carbs 169g
Fiber 34g
Protein 33g
Salt 2g
Calories 1007kcal
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