Gluten-free banana pancakes with yoghurt

Gluten-free banana pancakes with yoghurt: an easy breakfast with banana, gluten-free oats, eggs, natural yoghurt and blueberries.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 591 kcal per serving
• Protein: 27 g
• Fat: 23 g
• Carbs: 70 g

Ingredients

• 2 organic eggs
• 1 banana
• 50 g gluten-free oats
• 100 g natural yoghurt
• 50 g blueberries
• 1 tsp coconut oil

Method

You’ll need: frying pan · blender · spatula

1. Put the banana, eggs and gluten-free oats in a blender. Blend everything into a smooth, fairly thick batter.
2. Heat the coconut oil in a good non-stick frying pan over a medium heat. Let the pan come up to temperature briefly so the pancakes brown evenly.
3. Drop small portions of batter into the pan. Cook the pancakes until the top starts to set and the underside is golden brown.
4. Carefully flip the pancakes and finish cooking on the second side. Keep the finished pancakes warm briefly while the rest of the batter goes into the pan.
5. If you like, let the pancakes rest for a moment. That way they firm up a little and stack more nicely.
6. Arrange the pancakes with natural yoghurt and blueberries. Best served warm straight away.

Good to know

These pancakes are quick to make and nice and easy. Soft, mildly sweet and just right for a relaxed start to the day.

Swaps

Natural yoghurt → Greek yoghurt (also provides protein) | blueberries → raspberries (also provide fibre) | coconut oil → ghee (heat-stable for frying; contains milk) | gluten-free oats → buckwheat flakes (naturally gluten-free, with magnesium)

Allergens

Contains egg, milk and gluten-free oats. Usually well suited to children if the consistency and temperature are right; in pregnancy, fine with pasteurised yoghurt and eggs that are cooked right through.