Banana Berry Oatcakes
Holy Oatcakes these babies were delicious! As a life-long-weekend-pancake-eater, I think I might have just been converted. These oatcakes might be my very favourite breakfast ever, and that’s really saying something! They got major thumbs up from my kids too, which is always an added bonus when recipe testing. They are vegan, gluten free, only naturally sweetened with bananas and are deliciously crispy on the outside. They take 5 minutes to prepare in only one bowl with just a handful of cheap ingredients that you will most likely already have lurking in your kitchen cupboards.
Nerdy Nutrition Facts of the Day! Oats contain a type of soluble fibre called beta-glucan, which somewhat dissolves in water to form a thick gel in the gut. This process might sound a tad unappealing, but has some amazing benefits. Eating oats has been shown to:
· Reduce cholesterol levels.
· Help regulate blood sugar (they are a particularly great addition to your diet if you are diabetic).
· Increase a feeling of fullness that helps with weight management.
· Regulate digestion and increase the growth of good bacteria in the digestive tract.
Wow — all of that from the humble oat! Each serving provides 312 calories, 15g of plant-based protein, a third of my daily fibre requirements, along with a nice dose of Vitamin C and Iron; making it the absolute perfect way to start the day!
· 200g Wholegrain Oats (Gluten Free)
· 250ml Milk (I used Almond)
· 40g Protein Powder (I used Neat Nutrition)
· 3 Bananas
· 100g Fresh Berries of your choice (I used a mix of Blackberries and Blueberries)
· 1tsp Vanilla extract
· Pinch salt
· 1tsp baking powder
· Optional — 2 tsp of Acai Powder (or use any superfood powder for an added antioxidant boost)
· Coconut oil for cooking
· In a mixing bowl, mash the bananas and the berries.
· Add all of the remaining ingredients (except the coconut oil) and combine well.
· Heat a tsp of coconut oil in a non-stick frying pan and add a generous tablespoonful of the batter, and flatten slightly to form a disc.
· Cook several oatcakes in the frying pan at once but make sure there is enough room between them so that you can flip them over easily.
· Cook over a medium heat until golden on both sides — this can take a while so be patient, they will crisp up after 5 minutes or so and don’t be tempted to flip too early otherwise you’ll end up with scramble oats instead!
· Repeat for the remaining mixture.
· Serve with some extra berries and a dollop of yogurt of your choice.
Calories — 312
Fat — 5g
Carbohydrates — 52g
Protein — 15g
Vitamin C — 11%
Iron — 12%
*Recipe adapted from the amazing Charleys Health.