Gluten Free Crunchy Granola and Oaty Banana Pancakes - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Gluten Free Crunchy Granola and Oaty Banana Pancakes

20 minutes
Basic
MAKES 8
SAVE ME
PRINT RECIPE
  • 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.
  1. 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.
  2. Combine the Whitworths Pumpkin Seeds, Mornflake Gluten Free Jumbo Oats, agave nectar and oil in a bowl.
  3. Spread the mixture over the lined baking tray and bake for 15 minutes.
  4. Remove from the oven and stir in the Whitworths Little Jewel Cranberries.
  5. 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.
  6. Remove from the oven and allow to cool completely.
  7. 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.
  8. 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.
  9. Heat a little oil in thick bottomed frying pan and pour in the batter, about 2-3 tbsp. of batter per pancake.
  10. Cook the pancakes on both sides until golden, ensuring they are cooked through.
  11. 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!