Let it be known that I eat these for breakfast almost every single morning (unless I’m feeling super-special, in which case it’s scrambled eggs and, if I’m feeling like a superhero, salmon). They are delicious. They are amazing. They are super-easy. Oh, and did I mention they are amazing? Not only are these American-style pancakes soft, fluffy and naturally sweet, but because they’re made with rolled oats and banana, they can help lower your cholesterol via the beta-glucens in the former and the dietary fibre in the latter. Eat pancakes, get healthier. These are the things they should have taught us in school, right?
So let’s party like it’s Pancake Day 1999.
These pancakes can be made the night before and warmed up for 20-30 seconds in the microwave for breakfast the next morning – they won’t go dry (or soggy). Or you can make a whole batch; cover them with cling film and they’ll keep in the fridge for up to 3 days.
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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