Oat pancake recipe

Mama Baker’s Banana Oat Pancakes

Mama Baker’s Banana Oat Pancakes, a delicious breakfast treat, that’s low-calorie, full of fibre and easy to make. I first encountered, this healthy recipe in the north east of the USA, in what’s reputed to be the most diet-conscious city in the United States of America, Portland in Oregon.There in the shadow of the still active volcano Mount Hood, surrounded by forests of fir trees and fertile farmland, chefs make the most of local sources delivering some of the best food in the region, including this wonderful recipe. I hope you enjoy this recipe from the north west. Have a good a breakfast. Bon appetit!

Serves 3|Takes 10 minutes

Ingredients

50g Rolled Oats
2 free range eggs
2 medium-sized ripe bananas
½ level tsp baking powder
30mls of low fat milk

Cooking Method

Step One

Put all the ingredients, the oats, the eggs, the bananas, the baking powder and low fat milk into a blender and process for 2-3 minutes until smooth. Then allow the mixture to stand for 10 minutes so that it will thicken.

Step Two

Heat a non-stick frying pan over a medium heat. Add 2 tbsp of the batter into the frying pan and cook for 1-2 mins, until the edge of the base looks set and small bubbles appear on the top. Then flip over and cook the other side for a minute. Repeat until all the batter is used,making sure the top looks set, or the middle of the pancake will collapse.

Step Three

Serve warm with fresh raspberries, blackberries, blueberries or a drizzle of Canadian maple syrup, if feeling indulgent.

Have you went completely Oaty? Yes? Well, here’s a short history of Oats

Oats are both naturally occurring and cultivated grasses, and are the biggest commercially grown crop in the world today.The commercial or breakfast oats that are popular today probably originated in the fertile crescent of the near east.

The wild oats found there, referred to as Asian wild red oats, grew as weeds amongst other grain crops. Archaeological digs, in the near east, have revealed wild oats dating from around 2,000 BC. Around 2,000 later oats were being grown as a cultivated crop in south east Europe and Asia Minor.

Many cultures considered oats too bland for human consumption and fed them to animals. Despite the bland taste, oats became a staple in northern Europe particularly in Germany, Ireland, Scotland and Scandinavia.Oats are believed to have been introduced to the new world, around 1600, by Scottish settlers, and in Canada and the USA, where they were first introduced, oats were grown mainly to feed horses.

With the advent of motorised transport, and the decline of the horse population, farms that previously produced oats replaced them with soya beans, as a more commercial crop. With advances in nutritional science, oats were recognized as a healthy food in the early 1980s and became more popular, being used widely for both human and animal nutrition.