· By Julia Boase

Oat Pancakes with Banana & Cinnamon or Raspberry & Vanilla

Everyone loves a pancake, and what's not to love? Light and fluffy with a dash of maple syrup they make a great family breakfast on the weekends. 

For many years I've made the smaller version (pikelets) for my kid's lunch boxes and they've always been popular. Traditional pancakes (or pikelets) made with refined white flour, sugar and and egg are fairly low on nutrition though, especially fibre. 

I developed this recipe a few years ago to boost the nutrition in the humble pancake and still provide a tasty option for the kid's lunch boxes (or breakfast!). The combination of oats and fruit gives a real boost to the fibre content and adds other valuable nutrients like potassium, as well as vitamins B and C. The greek yoghurt gives a boost to the protein and calcium content, which will help keep your kids fuller for longer and provide important nutrients for bone health.






1 banana

1 cup of rolled oats

1 teaspoon of baking powder

1/2 cup greek yoghurt

1 egg

1/2 teaspoon of cinnamon



Put all ingredients into your blender (I used a high speed nutribullet). Blitz until smooth. Place a frying pan on medium/low heat and melt a small amount of butter. Pour mixture into pan in “pikelet size”. Cook for about 1- 2 minutes or until the underside is starting to turn golden brown. Flip and cook on the other side for another 30 seconds.

Suitable for freezing. Will last in the freezer for unto 3 months. 


Variation: Raspberry and vanilla pikelets

1 cup rolled oats

1 egg

1/2 cup greek yoghurt

1 teaspoon of vanilla seed extract

1 TBS milk (I used reduced fat cows milk)

1/2 cup frozen raspberries



As above but stir raspberries into the blitzed batter before cooking. 


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