Gluten Free Crunchy Granola and Oaty Banana Pancakes

  • 35g Whitworths Pumpkin Seeds
  • 35g Whitworths Little Jewel Cranberries
  • 50g Mornflake Gluten Free Jumbo Oats
  • 100g Mornflake Gluten Free Superfast Oats
  • 20g Agave Nectar
  • 1 tbsp. Sunflower or Rapeseed Oil
  • 4 tbsp. Water
  • 1 Large banana, peeled and broken into chunks
  • 1 Egg
  • ¼ tsp. Gluten Free Baking Powder
  • Natural yogurt, Fresh Fruit and Maple Syrup to Serve.

Ready… Steady… Bake…

  • To make the oaty granola topping, pre-heat oven to 180°C Fan/ 200°C/Gas Mark 4 and line a baking tray with baking parchment.
  • Combine the Whitworths Pumpkin Seeds, Mornflake Gluten Free Jumbo Oats, agave nectar and oil in a bowl.
  • Spread the mixture over the lined baking tray and bake for 15 minutes.
  • Remove from the oven and stir in the Whitworths Little Jewel Cranberries.
  • Spread back out over the tray and return to the oven for 5 minutes or until golden brown, taking care not to burn the cranberries.
  • Remove from the oven and allow to cool completely.
  • To prepare the pancakes, combine the Mornflake Gluten Free Superfast Oats with the water in a microwaveable container; cover, and heat in a microwave on high power for 1 minute.
  • Add the banana and mix in the egg into the oats. Add in the baking powder and blend together until smooth using a hand blender to create a thick batter.
  • Heat a little oil in thick bottomed frying pan and pour in the batter, about 2-3 tbsp. of batter per pancake.
  • Cook the pancakes on both sides until golden, ensuring they are cooked through.
  • Assemble the pancakes in a stack and serve with natural yogurt and fresh fruit. Drizzle with maple syrup and sprinkle with the oaty granola for a delicious and healthy breakfast or snack!
Print recipe
  • 20 minutes
  • 20 minutes
  • Makes 8