I love pancakes. Don’t you?
In Belgium we often have them as an afternoon treat or even as dinner. Mostly with sweet topings like sugar, honey, chocolate paste but sometimes with a savoury filling like cheese, ham and cheese,…
But I love them for breakfast too. Especially the nice small, thick ones.
A few weeks ago, I was watching one of “my” cooking channels and saw these banana pancakes being made.
What a good idea, I thought! Fruits, little fat, no added sugar, lower in carbs, why not try it?
So this morning, I finally did (changing the original recipe a bit) and they were yummy.
Have a go at them too and let me know what you think.
Banana pancakes with blueberry compote
Ingredients (makes 4 pancakes)
- 1 cup rolled oats
- ½ tsp cinnamon
- A few gratings of nutmeg
- 1 medium banana (ripe)
- 1 egg
- ¼ cup blueberries
- 2 tbsp water
- 1 tsp + ½ tsp vanilla paste
- 1 tbsp olive oil
- Put the oats, cinnamon and nutmeg in a food processor. Turn it on for 30 seconds twice, or until the oats have become floury.
- In a bowl, mash the banana, add the egg and 1 tsp of vanilla paste and stir very well.
- Add the dry ingredients to the wet, stir, add the olive oil and stir again.
- Bake the pancakes, using 2 heaped tbsp of the batter for one, on a medium heat for about 2 minutes on each side.
You’ll know when to turn them, when little air bubbles start to appear.
- Meanwhile warm the blueberries on a medium heat but don’t forget about your pancakes!
- When they begin to scream (you’ll know: they start to pop and make a screaming noise), take them off the heat and add the water. Be careful: the pan will be hot and will let off steam!!!
- Put the pan back on the stove and let the berries bubble for about 2 minutes.
- Take it off again, pour in ½ tsp of vanilla paste and mash them a bit before transferring them to a serving bowl.
- If you like you can have your pancakes with some maple syrup.