Banana and Raspberry Pancakes

• Breakfast
• ⏱ 15 min
• Easy
• Serves 1
• 400 kcal / serving
• 13 g protein
• 53 g carbs
• 16 g fat

Ingredients (6)

• 1 small ripe banana (100 g)
• 30 g raspberries
• 40 g oat flour (blended oats)
• 1 small egg
• 1/2 tsp (2.5 g) baking powder (optional)
• 10 g butter or coconut oil, for the pan

Steps (5)

1. Mash the banana and raspberries together in a bowl.
2. Add the oat flour, egg and baking powder and mix to a thick batter.
3. Heat a little of the butter in a non-stick pan over medium heat.
4. Spoon in 1–2 tablespoons of batter per pancake (about 6 in total).
5. Cook for 2 minutes until the underside is set, flip and cook 1–2 minutes more until golden. Repeat with the rest of the butter and batter.

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