Peanut Butter, Oat and Banana Hotcakes
Peanut Butter, Oat and Banana Hotcakes
INGREDIENTS
- 1 CUP (90G) ROLLED OATS
- 2 TEASPOONS BAKING POWDER
- 2 TABLESPOONS NATURAL TWO BUSY BEES HONEY PEANUT BUTTER
- 3 EGGS
- 2 TEASPOONS VANILLA EXTRACT
- 6 FRESH DATES (90G), PITTED
- 1 TABLESPOON WHITE CHIA SEEDS
- 4 BANANAS
- 1 TABLESPOON LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
- 2 TABLESPOONS COCONUT SUGAR
- COCONUT FLAKES AND TWO BUSY BEES HONEY HONEY, TO SERVE
METHOD
- Place the oats, baking powder, peanut butter, eggs, vanilla, dates, chia and 2 of the bananas in a food processor and process until smooth.
- Heat a large non-stick frying pan over low heat and brush with a little of the oil. In batches, cook 1⁄3-cups of the hotcake mixture for 2 minutes each side or until golden and cooked through, adding the remaining oil as needed. Set aside and keep warm.
- Wipe out the pan with paper towel and increase heat to medium. Halve the remaining bananas, press into the sugar and cook, cut-side down, for 2 minutes or until caramelised. Divide the pancakes and banana between plates and serve with coconut and honey.
Serves 4
Recipe and recipe image created by Donna Hay
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