Somehow pancakes always feel like a treat, whether it be the no-nonsense, Nutella-filled crêpe hot off the pan of a French street vendor, the classic simplicity of the English pancake with lemon and sugar, or the humble oat pancake adorned with fresh fruit. All have their own time and place, and I’m an enigmatic believer that sometimes it’s just got to be butter, sugar and chocolate and nothing else will do. Having said that, these ones here contain none of the three and are no poorer for it – equally as comforting but infinitely more nutritious, these fat and fluffy banana and blackberry oat pancakes provide the perfect basis for breakfast, brunch or afternoon tea. Notice I have provided the quantity for one person, as too many times I have had to halve or quarter pancake recipes written for sharing to cater for my (frequent) solo-pancake needs… Really I know it’s no different to making any other single-portion meal for yourself, but I suppose growing up pancake-making was always quite a communal affair, made in giant share-able batches to be passed round the table – which is of course one of the wonderful things about them, but I also think that’s why now, I just love the idea of taking the time and care to make a mini-batch of pancakes just for oneself. Considering these are also low-calorie and full of fruit and fibre, I consider them an act of self-care. If you do have company, simply multiply the quantity by the number of people.
When blackberries aren’t in season and if you don’t happen to keep a year’s supply stocked in the freezer, they can be replaced with raspberries, blueberries or simply omitted.
Serves 1, generously.
- 60ml milk (or plant-based milk of choice)
- 1 egg, separated
- 1/2 banana
- Dash vanilla essence
- Tablespoon honey or maple syrup
- 1 heaped teaspoon baking powder
- 75g oats
- Pinch salt
- Optional: teaspoon cinnamon
- Handful blackberries
- Blitz oats in a food processor or smoothie-mixer into a fine powder to make the oat flour. Add in the baking powder and salt and blitz again. Set aside.
- Now into the empty food processor add in the milk, egg yolk, banana, vanilla and honey. Blend until a smooth consistency is reached. Add back in the blended oats and whizz until well combined.
- In a separate bowl, whisk the egg white for a couple of minutes until it begins to thicken and form soft peaks.
- Gradually fold in the egg white into the rest of the mixture. until they are well combined and you have a smooth, light batter.
- Add in the blackberries.
- Heat a non-stick pan sprayed with frying oil/coconut oil. Pour in about two tablespoons-worth of batter per pancake, and cook for around 2 minutes, or until you start to see small bubbles forming on the top of the batter. Flip and cook a further couple of minutes.
- Stack your pancakes into a tower and enjoy them plain, or top off with extra blackberries, greek yoghurt, a drizzle of honey or the other half of the banana!