Banana pancakes

Ingredients

• Ripe banana120 g (approx. 1 large peeled fruit)
• Whole medium eggs2 pieces (approx. 100 g)
• Oat flour30 g
• Fresh berries (blueberries, raspberries)50 g
• Extra virgin olive oil (for the pan)5 g
• Ground cinnamon (optional)1 pinch

Allergens

Gluten, Eggs

Method

1. Peel the banana and mash it thoroughly with a fork in a bowl until you reach a smooth puree consistency without large chunks.
2. In a separate bowl, crack the eggs and whisk them lightly with a hand whisk or fork to combine yolks and whites.
3. Combine the banana puree with the eggs and add the sifted oat flour (and cinnamon if using), mixing until the batter is smooth and lump-free.
4. Heat a non-stick skillet over medium-low heat and lightly grease it with a kitchen brush using extra virgin olive oil.
5. Pour one tablespoon of batter for each pancake (approx. 6-8 cm diameter) to ensure easy handling and even cooking.
6. Cook for about 2-3 minutes: when small bubbles appear on the surface and the edges look set, flip the pancake with a spatula.
7. Continue cooking for another 1-2 minutes on the second side until lightly golden; avoid over-browning to maintain a soft texture suitable for toddlers.
8. Thoroughly wash the berries, pat dry, and cut them lengthwise (especially blueberries) to ensure safe swallowing, then serve them over the warm pancakes.