Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 125grams blueberries
- 1 1/2 cups traditional rolled oats
- 3 bananas, thickly sliced diagonally
- 3/4 cup milk
- 2 free range eggs
- 1/2teaspoons ground cinnamon
- 2teaspoons baking powder
- 5milliliter olive oil cooking spray
- 1 cup low-fat Greek style yoghurt
- 1 passionfruit, halved
- 2 mangoes, peeled, thinly sliced
- 250grams strawberries, hulled, halved
- 1/4 bunch mint, leaves picked
Description
Who said pancakes had to be stacked? Try them in a bowl for a fun twist on breakfast. This healthier pancake recipe features luscious summer fruit.
Method
Step 1 of 4
Place oats, two-thirds of the banana, milk, eggs, cinnamon and baking powder in a blender and blitz for 20 seconds or until smooth.
Step 2 of 4
Spray a large frying pan with oil and heat over medium heat. Spoon 1 tablespoonful of batter into pan and spread to form a 7cm round. Repeat to make 5 more pancakes. Cook pancakes for 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 24 pancakes in total.
Step 3 of 4
Place yoghurt in a small bowl and swirl through passionfruit pulp.
Step 4 of 4
Divide pancakes, mango, strawberry and remaining banana among bowls. Dollop with passionfruit yoghurt and serve sprinkled with mint leaves.
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