Whole Banana Oat Pancakes
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Did you know you could eat banana peel?! We didn’t until we saw this brilliant instagram post from Max La Manna, an awesome zero waste chef, definitely worth a follow! In this zero waste recipe you blend in the banana skin to the oat milk to use in your pancakes!
You’ll need a mixing bowl and frying pan.
Serves 2 (3 pancakes each)
Ingredients (when in italics available from the van)
1 banana - peeled, skin washed and chopped
150g flour of choice
1 teaspoon baking powder (approx 3p)
1 teaspoon demerara sugar (approx 2p)
1/4 teaspoon salt
2 tablespoons chia seed / ground linseed or gram / chickpea flour (approx 8p)
200ml water
1 tablespoon oats (approx 3p)
4 tablespoon rapeseed or olive oil (approx 10p)
1 teaspoon lemon juice or apple cider vinegar
Total cost from Incredible Bulk approx £0.26
Method
Make you quick oat milk with banana peel by adding the chopped banana peel, tablespoon of oats and 200ml water to blender and blending until smooth.
In a mixing bowl, sieve flour, sugar, baking powder, seeds/gram flour and salt and mix well.
Add your oat milk, oil and lemon juice/apple cider vinegar and beat into thick batter.
Put a little oil into frying pan and heat pan until hot. Pour ladleful of batter into pan to make pancake and cook over medium heat.
When bubbles appear on surface and base is golden flip pancake to cook other side and then transfer to plate to serve, continue with rest of mix.
For topping we like to griddle the banana and like to make a honey tahini sauce by mixing tahini, honey and water in saucepan to gently heat. You also can’t go wrong with some homemade chocolate hazelnut spread!
Zero Waste Tips
Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.