Upside down banana and apple pancakes
These pretty pancakes, filled with the goodness of fruits, whole wheat and oats are ideal for a breakfast and have no added sugar in them.
Ingredients
- 1 overripe banana
- 1 medium sized sweet apple, cored and cut into rings ( not too thick or thin)
- 1¼ C whole wheat flour
- ½ C oat flakes
- ½ tsp cinnamon
- ½ tsp baking powder
- 1 egg
- 2-3 tbsp oil + more for cooking
- Milk
- a few sunflower and pumpkin seeds
Instructions
- In a bowl, add the banana and mash with a fork.
- Add the flour, oats, cinnamon and baking powder and lightly whisk.
- Add the 2-3 tbsp oil and egg.
- Add the milk gradually, enough to make a free flowing batter, but not too runny.
- Let the batter sit for about 5 minutes.
- Heat a pan and add a little oil.
- Place one of the apple rings in the center of the pan.
- Place a few sunflower/pumpkin seeds to fill the centre of the apple ring.
- Pour a ladleful of batter over the apple ring, enough to cover it and flow over to form a border.
- Reduce the heat to low, cover with a lid and leave for about a couple of minutes. The top does not need to be completely firm, but should be set enough to enable you to comfortably run a spatula under it.
- Carefully flip it over and cook on the other side. Press down on the edges to ensure it is cooked.
- Remove to a plate and repeat for the rest of the batter.
- Serve hot on its own or with a drizzle of honey.