Great for breakfast or snack, these pancakes freeze well. Separate them with greaseproof paper so you can take out as many as you need at a time. I defrost and warm them up using the lowest setting on the toaster.
Makes around 14
| Ingredients | Equipment to have ready |
| 2 ripe bananas (approx. 220g) | Large mixing bowl |
| 100g cottage cheese (full fat natural yoghurt also works) | Fork |
| 55g peanut butter | Teaspoon and half teaspoon measures |
| 1 large egg | Non-stick frying pan or cast iron skillet |
| 1tsp baking powder | Weighing scales |
| 1.5tsp ground cinnamon | Dessert spoon |
| 70g oats | |
| 20g self-raising flour | |
| Milk (optional) | |
| Oil for frying |
Method
- Peel the bananas and put in a large mixing bowl with the cottage cheese. Mash together with a fork until there are no big lumps of banana.
- Add the peanut butter and egg and whisk into the banana mixture with the fork.
- Stir in the baking powder, cinnamon, oats and flour.
- Leave the batter to sit for 10 minutes.
- Stir the batter, it should be thick but run off the spoon. If it has become too thick stir through a drop of milk to loosen it a little.
- Heat up the frying pan. You want it really hot and then turn down the heat to maintain a steady heat without risk of burning.
- Pour a small drizzle of oil into the pan and coat the base of the frying pan or skillet. You just need to grease the pan, we’re not frying the pancakes in oil.
- Depending on the size of your pan, you’ll be able to cook four or five small pancakes at a time. I use a heaped dessert spoon.
- Cook until the pancake mixture bubbles and starts to set on top then flip and cook for a few minutes on the other side. You will need to monitor the heat of the pan since the hotter it gets the quicker they brown before being ready to flip.
- Transfer to a plate and continue cooking the rest of the pancakes.