Buttermilk & Banana Porridge Pancakes

pancakes 001

Here are some of my favourite Guilty Pleasures:

1) ’80’s Teen movies such as ‘Don’t tell Mom, The Babysitter’s Dead” – it features lots of back-combed hair and an excellent fashion show sequence.

2) Listening to “The Archers” on Radio 4, I adore the somewhat dodgy regional accents and background countryside noises eg: “Go-oooon girl”….”Baaaa-aaaaa”.

3) Spooning lemon curd straight from the jar into my mouth.

Actually, now I think about it, what is so guilty about these pleasures? If you enjoy it and your not hurting anyone, what the heckin’s is there to feel guilty about? Although Mr. Love might say that listening to The Archers make his brain start to seep out of his ears……

Anyway, I’m prattling on about guilty pleasures because I’ve just discovered a way to make a favourite breakfast treat a lot less sinful.

Surely one of the healthiest ways to start your day is with a warming bowl of porridge. Oats are a great source of fiber, which can help to regulate blood sugar levels. They contain B-vitamins, minerals and antioxidants, and are a fabulous source of protein and complex carbohydrates. Wouldn’t it be super if you could fuse all this oaty goodness with the tastiest of petit dejauner treats, the fluffy pancake? Well, dear readers luckily for you I’ve stumbled upon a recipe that does just that.

I have made a few tweaks here and there plus I’ve converted this Aussie recipe for us pomm’s and the results were gorgeous. These pancakes were delicious and really filling, plus you know your getting all the goodness from the added oats. A breakfast pleasure without the guilt.

Buttermilk & Banana Porridge Pancakes ( adapted from Hungry by Guy Mirabella   )

Makes enough to serve two hungry people – easily doubled.

100g rolled oats
250ml buttermilk
30g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tbsn caster sugar
pinch of salt
1 large egg
30g butter, melted
1 tsp vanilla extract
2 bananas cut into diagonal slices

Soak the oats in the buttermilk overnight.

Mix the egg, melted butter and vanilla extract into the soaked oats. Stir in the sugar and the salt. Sift the flour, baking powder, bicarbonate of soda into the batter. The mixture will be thicker than normal pancake batter.
Heat a small amount of oil in a frying pan on a medium/ low heat and add a few spoonfuls of the batter to make a pancake about 12cm in diameter. Press some banana slices into the pancake. Look out for bubbles appearing on the surface, this will tell you the pancake is ready to be flipped.
Continue in this way until you have used up all your mixture.

Serve with lashings of maple syrup/ greek yogurt/ berries.

Love Lemony x

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