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BANANA OAT HOT CAKES

Eleanor Ozich BREAKFAST SWEET DELIGHTS

My family are crazy about these hot cakes, which rarely make it past the kitchen stovetop. They literally stand right by the stove, watching over my shoulder as I flip the hot cakes in the pan. As soon as they have cooled just enough to handle, they are gone within minutes, a true family favourite for years to come, I am sure!

2 large bananas, roughly chopped
4 free-range eggs
1/2 cup organic rolled oats
 
Add all the ingredients to a blender, and blend until smooth.

Lightly grease a large pan over medium–low heat.

For each hot cake, ladle a large tablespoon of batter into the pan; you should have room to cook three pancakes at a time.

As soon as little bubbles start to appear, turn the hot cakes over, then continue to cook for a further minute or so on the other side until golden.

Serve the hot cakes warm, with toppings of your choice.

Makes about 20.



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  • Kristi on

    Would these be suitable to freeze?


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