Banana and coconut oat pancakes put ripe fruit to work at breakfast

Small pancakes are easier to turn and cook through, while a short rest gives the oats time to absorb the milk.

Ripe bananas bring sweetness and moisture, while desiccated coconut adds texture. Keep the pancakes small and use medium-low heat: banana can brown before the centre cooks.

Ingredients

• 100g rolled oats and 100g plain flour
• 20g desiccated coconut, baking powder, cinnamon and salt
• 2 ripe bananas, 1 egg, 250ml milk
• Vegetable oil and optional vanilla

Method

Pulse oats to a coarse flour, then combine with flour, coconut, baking powder, cinnamon and salt. Whisk bananas with egg, milk, oil and vanilla; stir into dry ingredients and rest 10 minutes. Cook about four tablespoons of batter per pancake in a lightly oiled pan for 2–3 minutes per side. Cut open the first pancake to confirm it is cooked through.

This recipe contains wheat, egg, milk and coconut. It is not gluten-free. Refrigerate leftovers promptly, use within three days and reheat thoroughly to 74°C; see USDA guidance.

Editor’s note: Original recipe, not kitchen-tested. Check packaged ingredients and surfaces when cooking for an allergy.