Gluten-Free Banana Oat Pancakes

My Friday morning in Dubai starts around 10 am when the children are hungry and want a special treat breakfast other than cereal. They always want to try new dishes as they are spoilt for choices and what else are mums for, but to spoil them, lol.

I love healthy, easy and quick recipes. This recipe has it all, healthy as it contains natural sugars, protein, antioxidants, minerals and fibre which helps release sugar to the blood slowly, it is easy to make as all, but one ingredient goes into a blender, and it is quick to prepare, as it takes under five minutes for the batter. If you are a fan or special Friday breakfasts you might be interested in Foul, Damascene fatteh, home style potato fry, Spanish tortilla or simply freshly baked muffins. Keep an eye next week for a new special brunch recipe with sweet potatoes.

I must bring to your attention that if you suffer from gluten intolerance or celiac disease, make sure you buy GLUTEN FREE oats. Some of you may be confused, as oats are naturally gluten free!! Yes, this is true, but because oats are generally processed in the same factories that process wheat and other gluten grains the contamination yields oats that contain gluten.

These pancakes are suitable for diabetic patients, but please read the notes below.

Servings: 6 to 7 pancakes

Preparation Time: 5 minutes

Start to finish: 20 minutes

Ingredients:

1/2 cup skimmed milk or almond milk

2 eggs

1 egg white

1 medium ripe banana

1 1/4 cups rolled gluten-free oats or breakfast oats

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon vanilla

Pinch of salt

1 tablespoon flax seed powder

Method:

· Whip the egg white until soft peaks appear and set aside. This can be achieved by using a handheld whisk or an electrical whisk.

· In a blender, place all the rest of the ingredients and blend until smooth.

· Pour the batter into a glass bowl and fold in the whipped egg white gently to retain as much air as possible.

· Heat a frying pan or a pancake pan on medium heat, brush with vegetable oil or spraying oil and pour 1/3 of a cup of the batter and leave it to cook a couple minutes then flip to the other side and cook for a further minute or so. The texture is dense but slightly bouncy.

· Set aside and cover with a towel until you have finished making all the pancakes.

· Serve with maple syrup or honey or toffee sauce and some fresh fruit or enjoy as is.

Notes:

· You can use any gluten-free flour but reduce the quantity to ¾ cup. A mixture of rice and tapioca flour is light.

· Bananas are high in sugar, so if you are diabetic, use green bananas, and if you suffer kidney diseases do not eat bananas as they are high in potassium.

· Pre-frozen bananas can be used, simply thaw before use. Check out how to freeze ripe bananas in my Dairy-free banana ice cream.

· It is normal to have some dark brown markings as the sugar from the banana caramelises.

· The batter can be stored in a sealed container for the next day.

Per Serving: 126 Calories; 4g Fat (25.0% calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fibre; 71mg Cholesterol; 380mg Sodium.