Oatmeal Banana Pancakes with Raspberry Sauce (Gluten Free)

Even though we live together Nick and I don't get to spend that much time together anymore - not that I'm complaining. Evenings are a haze of dinner, bath and bed. But on Sunday I like to make an effort with breakfast because we have more time and it's much more acceptable to eat breakfast at 11:30am. Even if it's just a bowl of porridge, I'll make a fancy vanilla latte to go with it so it's a little more special than the rushed breakfast he has in the week before going out to work. 

For some reason, we have about 10 extremely ripe bananas lying around in our kitchen. A guy he works with keeps giving him bananas but he doesn't eat them either so he brings them home to me for baking. As a result, these pancakes were born. For any breastfeeding mamas reading this, apparently oats are brilliant for milk production so I encourage you to eat oaty pancakes everyday! 

These aren't the best looking pancakes out there, but generally Sunday brunch never won many beauty prizes. The raspberry sauce covers up any lumps and bumps and just about makes these my new favourite pancakes.

It's completely dreamy. 

Frankly, had I a little less self control I would drowned these babies in the stuff.

You probably won't need all the sauce so it's perfect to store in a (sterilised) jar in the fridge (I would say for no more than 4 weeks just to be safe). See if it lasts that long though.

These were very easy to whip up and keep their heat really well whilst the others are cooking. They were still warm after photographing so I didn't need to keep any in the oven. If you didn't want to fuss with making the raspberry sauce, these would be really good with some almond butter spread on top or a drizzle of melted chocolate.

Oatmeal Banana Pancakes with Raspberry Sauce (Gluten Free)

makes 10

for the pancakes:
1 ripe banana, mashed
1 large egg
280ml buttermilk
2 tablespoons maple syrup
100ml almond milk
250g oats
butter, for frying

for the raspberry sauce:
250g fresh or frozen raspberries
50ml water
2 tablespoons icing sugar
  1. Start with the raspberry sauce then you can leave it to one side whilst you focus on the pancakes. In a food processor or blender, blend the raspberries, icing sugar and water until smooth then sieve over a bowl to get rid of any pips. Heat the sauce if you want it warm or leave it cool.
  2. For the pancakes, mix all the wet ingredients together then fold in the oats.
  3. Add a knob of butter to your pan, when melted spoon add about 2 tablespoons of pancake mix and flatten into a round. My pan held 3 pancakes at a time without touching.
  4. Cook for 2 minutes on one side before flipping over and cooking for another 2 minutes on the other. 
  5. Pile up on a plate and drizzle the raspberry sauce over the top.