I had been thinking about making these for a while, when a friend stayed over I finally got round to it and our reactions went as so; "umm these are good - oohh these are really good - these are - urrghh - they just - and the - and its - duuudddee".
I know most people are butter and syrup people when it comes to pancakes, something that is incredibly baffling to me, butter melted on your food? what even is that, just why. Although, I'll admit I've never been a fan of butter on anything (unless it involves garlic). I'm not sure how many people do this but any pancakes I make I eat with greek yogurt, I don't know why it's just insanely appealing to me. I don't know why more people don't do it, unless I've missed an entire bandwagon floating by me. Don't get me wrong I'm usually all about the crepes and I feel like if you even uttered the idea of melting butter on them you should be shunned, but I'm sure somebody has done it and enjoyed the fatty fluids atop their pancake; maybe it's a delicacy in some remote part of the world that I don't know about (and here's where you all scream an obvious country that does it).
I do occasionally get cravings for american pancakes however the majority of american pancake recipes I've tried usually end up feeling heavy, sit for a long time in my stomach and aren't as light and fluffy as I imagine them. I know what you're thinking, whole wheat flour and oats in pancakes, how are those not heavy, but I promise you they're not. I've found after a few times making these to tweak the recipe that these pancakes are the kind of food that just gets tastier the more you eat. Even my mum thought the banana was strange at the beginning and she gave me a sort of "they're okay" response but then she proceeded to eat 2 more. If you're not used to banana in pancakes then you may find the first bite a little strange, but take another bite they will not disappoint, and if you're not a banana lover you're preaching to the choir but they're barely noticeable after the first bite.
1 medium, ripe banana
2 free range eggs
1-2 tsps pure vanilla extract
1 tbsp peanut butter (or nut butter of your choice)
1 tbsp coconut oil (or oil of your choice)
60g/ 3/4 cup rolled oats
30g/ 1/4 cup whole wheat flour
1 tsp baking powder
8 tbsp almond milk (or milk of your choice)
75g dark chocolate chips/chunks
pinch of cinnamon (optional)
Mash up the banana, whisk in the eggs, vanilla, peanut butter (or nut butter of your choice) and coconut oil.
Add the oats, whole wheat flour and baking powder, then add the milk and chocolate chips.
Add in a pinch of cinnamon if desired.
Heat up the frying pan and add coconut oil if you don't have a non stick pan.
Drop heaped tablespoons of batter into the pan and cook until bubbles appear on the surface and flip until cooked. Repeat until all the batter is gone.
Serve with Greek yogurt, honey or agave syrup and chocolate chips (optional).
To make these sugar free use my Homemade sugar free chocolate chips, replace with dried fruits or just leave them out all together.
Makes roughly 15 small pancakes