My Little Hong Kong Kitchen’s Veggie & Gluten-Free Oat Pancakes
2 Mins Read
No one wants to bother with complicated on a lazy Sunday morning. But nothing says Sunday like a breakfast of pancakes. Pancakes tend to be seen as decadent but they can be a nutritional powerhouse. This recipe is super easy (we’re talking 5 ingredients easy), gluten-free AND dairy-free and pack a serious delicious punch. Definitely one to bookmark!
- 3 medium/large bananas
- 3 large eggs
- 1 tsp vanilla extract
- 3 tbsp rolled oats (heaped- don’t be shy)
- 2/3 tbsp coconut oil
- sliced bananas, coconut nectar syrup/maple syrup, fresh berries (optional, to serve)
- Peel the bananas and place into a large mixing bowl. Using a potato masher or the back of a fork, mash the bananas to break them down.
- Beat the eggs in a separate bowl and then add them to the mashed banana along with the vanilla extract and the oats. Combine well into a pancake batter.
- Heat a frying pan with 1 tsp coconut oil and add 3 tbsp of batter per pancake into the pan. Push the mix into a circle and cook on a medium heat for 2 minutes until the bottom of the pancake is golden and crisp. Flip over and cook for a further minute or two.
- Repeat the process with the rest of the pancake mix. You should be able to make around 10 pancakes.
- Serve the pancakes stacked and topped with fruit and a generous drizzle of maple or coconut syrup.
Laura Williams is a Hong Kong expat working in food writing, styling and photography. She created My Little Hong Kong Kitchen three years ago to share her passion for good food and great produce. Her mission is to create delicious recipes that are easy to follow, healthy and practical to make at home whether cooking for yourself or your whole family. Follow her and her incredible food photography on Instagram and make sure to like her Facebook page.
Image courtesy of Laura Williams.