This is a quick and yummy weekend breakfast that you could make lots of toppings for and people choose what they make. Here you can see them made on a Teachers’ Retreat
Ingredients makes ten
- 350 g porridge oats
- 40g milled flax seed quite a useful fridge-stored ingredient to help cakes bind and has good fats so you can also sprinkle it on other foods
- 1 tsp baking powder
- pinch of salt
- 250ml plant based milk
- 1 ripe banana
- 1tsp vanilla extract
- coconut oil for pan greasing
serve with
- oatly creme fraiche
- berries, maybe chopped and marinaded for their juices in a bit of sugar
- cinnamon apple compote
- splash of maple syrup
- sliced banana and melted chocolate
- anything you like!
Method
- whizz up the dry ingredients in a blender or blender-type smoothie maker til it resembles a wholemeal flour
- whizz up the wet ingredients using a hand blender, or mash banana with a fork and mix with mix little by little
- make a well in the flour and slowly pour in the wet incorporating gradually to avoid lumps forming. You are looking for quick a thick consistency rather than watery, like emulsion paint
- melt less than a teaspoon of oil in a pan and add dollops of the batter, four to a normal sized frying pan would be about right
- flip them over when the colour of builders’ tea
- keep warm and then plate up or let the hoards do their own toppings