The Banana Cream pancakes we recommend are rich in fiber, minerals and protein, so they are the perfect breakfast to start your day. You can, if you want, deviate from the recipe by using different F1 flavors and trying different fruits each time, to create new and imaginative combinations.
- 1 ripe banana
- 1 tbsp. apple cider vinegar
- 150 ml of water
- 100 g (1 cup) oat flakes
- 1 scoop (7 g) Oats, Apple and Edible Fibers
- ½ scoop (14 g) Protein Drink
- 1 scoop (26 g) F1 Banana Cream
- 1 tbsp. baking powder
- Suitable for Vegetarian
- Servings: 4
Put all the ingredients in the blender bucket in the order listed above and mix well until a thick paste is formed. Let it rest for 5 minutes and at the same time put a large non-stick pan to burn over medium heat.
Once the pan has warmed up enough, add a few tablespoons of the mixture to the pan with a spoon and let it cook on one side for 2-3 minutes, until golden brown. Then turn it over to cook for a few minutes on the other side. One way to make sure the pancakes are baked in the center is to check their elasticity.
In case your pan is not non-stick, you will need to add some oil, such as coconut oil, so that they do not stick.
Once all the pancakes are ready, you can serve them with various fruits, such as banana slices or raspberries.
Tip: If the pan is too hot, the pancakes will burn on the outside but will remain uncooked on the inside, so make sure the temperature is moderate.
Ideally, use a very strong blender to make the mixture, so that the oat flakes are well ground. However, if your blender is not as strong, grind the oat flakes on your own first so that they become as fine as flour.
A recipe by Rachel Allen