Last week I had 2 over ripe bananas and its been so hot, I had no intention of switching the oven on to make the banana bread. I kept putting off the tea-time fritters and yesterday I decided I had to use the bananas and if I left them anymore, I’d probably have to throw them out. I hate wasting food so that was out of the question. The plan that morning was to make some oatmeal for breakfast, but then it struck me I could use the bananas with the oats and do something with that. I remember a while ago, coming across a banana oat pancake recipe and decided to try it out. Now, those of you who’ve been visiting for a while know I love my pancakes. So what could be better than combining my love for bananas and pancakes. Nothing much right! So breakfast that morning was sorted. I blitzed the ingredients in the blender and added a few fixin’s like fresh blueberries and roughly sliced almonds. I think Jamie Oliver would have been happy with me. I really like his philosophy on superfoods. Eat a variety of fresh produce in moderation and everything acts as a superfood. I figure the addition of the berries and almonds would amp up these pancakes to superfood status. I googled a few recipes but in the end just ended up throwing a few things together and I tell you it was great. I was really pleased with how the pancakes turned out.
Basically this recipe uses no refined flour and no refined sugar and you’ll never miss them. We did use some maple syrup over the pancakes to sweeten the deal, but who can resist maple syrup over pancakes. Definitely not me 🙂
I hope you give these pancakes a try. They deliver taste and health together.
Banana Oat Blueberry Pancakes
Makes 6 pancakes
1 cup rolled oats
2 over ripe bananas
1 tsp vanilla extract
A handful of fresh blueberries
12-15 roasted almonds, roughly sliced
A pinch of salt
A little oil, to fry the pancakes (I use olive oil, but you could any oil of your choice)
Maple syrup, to drizzle over
Blitz the oats in a blender till you are left with a powder.
Add the bananas, eggs, a pinch of salt and the vanilla extract. Blitz till you are left with a nice batter.
Scrape the sides down and give it another quick blitz.
Pour the batter in a large bowl and add the sliced almonds and blueberries and fold through gently, making sure they are evenly distributed.
Heat a little oil in a pan, about half a teaspoon. I use an oil spray to reduce the amount of oil being used.
Carefully ladle some batter onto the pan. Cook on medium heat.
When the bottom edge looks like its getting a little color, gently lift a portion of the pancake. If you are happy with the cooking on that side, flip the pancake and let it cook on the second side too.
Repeat with a spray of oil and a ladle of batter for every pancake till you finish the batter.
Serve warm with some maple syrup.
I’d made this ice cream a couple of weeks ago. After the success I had with the Mango Ice Cream, I decided I was definitely going to try out a few more options. I had this sudden craving for a roasted almond ice cream. It was all I could think about for a few days. I had a scoop @ ‘Natural’s’ when we’d gone for a movie and just needed to have some again. After scouting the web for a while, I came across a version of this ice cream to be made in an ice cream maker, that could be easily adapted to make a No Churn version. The best part is that this recipe uses no sugar. You heard me alright, not a grain of sugar. Honey is the only sweetener used. What I realized is that this ice cream tastes best after it has spent a few days in the freezer. The flavors mellow and blend well and the roasted almonds add a lovely flavor and crunch to it. I hope you try this out sometime.
Honey & Roasted Almond No Churn Ice Cream
Adapted from: Chocswirl
500ml single cream
120-150ml honey (or to taste)
Spread the almonds on a baking tray and set it on the top rack of the over and grill till they’ve browned. Let them cool, then chop them roughly.
Whisk the cream and the honey till it has thickened a little.
Add the chopped roasted almonds and stir it in.
Pour into a freezer container and freeze for a few hours or till set.
The original recipe calls for it to be beaten every 45 minutes or so about 3-4 times. I did it just once and the consistency was nice and creamy. I’m sure it would’ve been fine even if I hadn’t done this, since there was nothing with a high liquid content added to the cream.