This offering of flourless pancakes made with oats and eggs give a hefty dose of fibre, especially the cholesterol-lowering beta-glucan type, and protein. Adding yogurt and fresh fruits to serve just makes them more delicious.
Makes about eight small pancakes.
100 g oats
1 medium egg
1 ripe banana
a big dash of milk (you are looking to achieve a slightly runny consistency)
1. Blitz all of the ingredients together in a food processor until smooth.
2. Leave to rest and thicken for about 15 minutes.
3. Melt some butter in a pan and spoon in a little mixture at a time.
4. Cook for about a minute on each side until brown, flip and press with your egg slice before serving.
© Daily Mail