These pancakes are perfect for lazy Sunday mornings when you’re left with some overripe bananas from the week gone by and I happened to have some tart blueberries in my fridge that needed to used up.
Alright, I made these on a Tuesday morning but with the Chinese New Year Holidays everyday has felt like a Sunday and I am not complaining hah!
Instead of eggs this recipe uses mushed ripe bananas and baking soda to give the pancakes a slight fluffiness.
What you NEED:
To make about 6 large pancakes
– 2 ripe Bananas
– 100 gms Blueberries
– 1 1/2 cup Oats
– 1 Tsp Baking Soda
– 1 Tsp Vanilla extract
– 1/4 cup milk
– 3 to 4 Tbs of water (or as needed)
How to COOK:
- Measure out the oats and blitz in a blender until you have fine flour and set aside This becomes your Oat flour. I prefer not to buy this as it is unnecessarily pricey at my grocery stores in Hong Kong and not to forget loaded with preservatives and additives.
- Mash the Bananas until a runny almost liquid consistency and add the vanilla extract, mixing well.
- Now add the Oat Flour and Baking soda to the wet mixture and stir in until well combined.
- Add the Milk and water to achieve desired consistency; then add the blueberries or other toppings.
- Spoon onto a well greased pan (I prefer using a non stick pan) and spread into a circular shape. It’s ready to flip when the pancake starts to bubble. Give about 3- 4 minutes on each side on a medium to low flame.