Banana & Raspberry Pancakes
Fluffy, naturally sweet pancakes made with banana, raspberries and oat flour — perfect for baby-led weaning and the whole family.
Equipment
Ingredients
Main ingredients
ripe banana (ripe)
1 piece
raspberries
1 handful
oat flour
40 g
egg
1 piece
baking powder
0.5 teaspoon
unsalted butter
1 tablespoon
Instructions
Mash banana and raspberries
Mash banana and raspberries together in a bowl until combined.
Mix in oat flour, egg and baking powder
Add oat flour, egg and optional baking powder to the bowl. Mix until well combined.
Heat the skillet
Lightly oil a nonstick skillet with butter or coconut oil and heat over medium heat.
Cook the pancakes
Drop 1-2 tablespoons of batter into the pan. When bubbles form and the underside is golden, flip and cook the other side until brown.
Serve
Serve warm and enjoy!
Original recipe
Storage
Cool completely before storing. Freeze individually on a baking sheet then transfer to a freezer bag.
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