Breakfast
Banana and tahini oat pancakes
A soft plant-based breakfast with fruit and cocoa
- Ready in 20 min
- 466 kcal
Suits: Balanced, Vegetarian, Vegan
Per serving
- kcal
- 466
- Protein
- 12 g
- Carbs
- 63 g
- Fat
- 20 g
Ingredients
- 60 g porridge oats
- 90 g banana
- 15 g tahini
- 5 g cocoa powder
- 100 ml oat drink
- 4 ml sunflower oil
Method
- Put the porridge oats, banana, cocoa powder and oat drink in a blender with a pinch of salt and blitz for about 1 minute until smooth.
- Leave the batter to stand for 5 minutes so the oats thicken it.
- Heat a non-stick frying pan over a medium heat and brush it with a little of the sunflower oil.
- Add small spoonfuls of batter and cook for 2–3 minutes until bubbles appear and the edges look set, then flip and cook for 1–2 minutes more. Repeat with the rest of the batter, oiling the pan lightly each time.
- Loosen the tahini with a little water and drizzle it over the warm pancakes to serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens