This recipe was shared to me by heartsetonliving, in a comment on this post, “Banana, oat and blueberry pancakes” and I wanted to share this in a separate post after making them myself. Heartsetonliving also shared them on her own post here too; “Driven to distraction before languishing in limbo.”
While they were baking, the smell was flowing beautifully throughout my home and taste lovely. It’s nice knowing that these are guilt free too, because they are naturally sweet and have no added sugar.
2 ripe bananas
2 and a half cups of porridge oats
1 and a half teaspoon of baking powder
1 and a half cups of milk
- Mash two ripe bananas with two eggs and a bit of vanilla extract.
- In a separate bowl, mix two and a half cups of porridge oats with some cinnamon and one and a half teaspoons of baking power.
- Now mix everything together and add one and a half cups of milk.
- Put mixture into greased or silicone muffin tins, then add your berry toppings of choice. e.g. blueberries or strawberries.
Bake at 180 degrees for around 30 minutes.
These bakes can be made vegan-friendly if you omit the eggs and replace with another banana, but it will make a more dense cake.