Banana Rye Oatcakes

Serves 2 adults + 2 kids (or 3 adults)

In the lead up to Pancake Day, I have started to think of creative ways to have different sorts of pancakes for breakfast, lunch and dinner; because as much as I’d love to have lemon & sugar for all three, you know – adulting would dictate that perhaps I do not.   Okay, okay, I can admit I might be a taaaaad too early, but please excuse my over-excitement on account of the fact that it is my very favourite night of the year.  An actual reason to get together with friends to eat chocolate-y things? Errrr, yes please! I always host pancake parties where we have a big buffet of toppings, because, quite frankly one topping is just never ever enough.  But much to my pancake-loving-heartbreak, I am actually going to be away for Shrove Tuesday this year, so I need to start my pancake obsession earlier than usual so as not to miss out on the festivities. These hot oatcakes are so very delicious - beautifully crispy on the outside, but soft and tasty on the inside, and make a lovely change from your typical type of pancakes. I chose to use rye flakes because I came across them in my local health food shop and wanted to add a greater variety to our usual shopping list, but the recipe works just as well with normal porridge oats too.

They are vegan, very high in fibre and only naturally sweetened with bananas. They take 5 minutes to prepare in only one bowl with just a handful of ingredients that you will most likely already have in your kitchen cupboards, which is a huge bonus. They provide a ton of plant-based protein (the equivalent of 3 eggs!) and complex carbohydrates to keep you full and satisfied until lunchtime.

Each serving provides 352 calories, 19g of protein, 11g of my much-loved fibre, along with a nice dose of calcium and iron; making it the absolute perfect way to start the day!  I top them with some creamy yogurt and some berry chia jam, both for some extra deliciousness and added goodness. 

INGREDIENTS

·      Approximately 175g Bananas - mashed
·      160g Rye Flakes (or Gluten-free Porridge Oats)
·      30g Unflavored Unsweetened Protein Powder (Whey or Hemp Protein)
·      200ml Milk (I used Oat)
·      15g Milled Flaxseed (I used Linwoods)
·      15g Chia Seeds
·      1 tsp Baking Powder
·      1 tsp Vanilla extract
·      Coconut oil for cooking

METHOD 

· In a mixing bowl, mash the bananas.
· Add all of the remaining ingredients (except the coconut oil) and combine well.
· Heat a tsp of coconut oil in a non-stick frying pan and add a generous tablespoonful of the batter, and flatten slightly to form a disc.
· Cook several oatcakes in the frying pan at once but make sure there is enough room between them so that you can flip them over easily.
· Cook over a medium heat until golden on both sides — this can take a while so be patient, I promise they will crisp up after 5 minutes or so and don’t be tempted to flip too early otherwise you’ll end up with scramble oats instead!
· Repeat for the remaining mixture.
· Serve with some berries and a dollop of yogurt of your choice.

NUTRITIONAL INFORMATION 

Calories — 352
Fat — 6g
Carbohydrates — 59g
Protein — 19g
Fibre – 11g 
Vitamin C — 9%
Calcium – 14%
Iron — 13%