Banana, Oat & Hazelnut Pancakes

Breakfast that keeps you going all morning. Optional extras make it a little indulgent, but they are not necessary to enjoy these little pancakes.

TIP: Swap out hazelnuts for almonds, macadamia, pecan or any nut of your choice.

Prep time: 5 mins
Cook time: 5 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 small banana, mashed

1/4 cup of organic rolled oats

1 egg, lightly beaten

1/4 teaspoon of ground cinnamon

1 tablespoon of hazelnuts, toasted & chopped

1/2 teaspoon of cold pressed coconut oil

1 tablespoon of coconut yoghurt (optional)

1 teaspoon of maple syrup (optional)

Method

If your hazelnuts are not toasted you need to do this before adding to the mix. Heat your pan to low-medium & dry toast them for a few minutes.

Mix banana, oats, egg, cinnamon & hazelnuts together.

Let it sit while you heat up your pan on a med-low heat. Keep the heat on the low side as the banana will cook & caramelise quickly. Make sure pan is warm & then oil is warm before adding the batter.

The mixture will make 2 small pancakes, cooking for approx. 2 mins each side. Eat immediately or serve with optional extras.

Calories: 315
Protein: 11.7
Carbs: 30.5
Fibre: 6.2
Fat: 15.7

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