Two-Ingredient Banana Oat Pancakes

Why it works

Oat flour and banana stand in for white flour and sugar, so these move blood sugar far less than a normal pancake. The eggs and a Greek yogurt topping add the protein that actually keeps you full until lunch.

Ingredients

• 1 ripe banana (brown-speckled is best)
• 2 eggs
• 3 tbsp oat flour
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• for the pan extra-virgin olive oil
• to serve plain Greek yogurt and a handful of berries

Method

1. Peel the banana into a bowl and mash it thoroughly with a fork until almost no lumps remain - lumps make the pancakes fall apart.
2. Crack in the eggs and whisk until the batter is smooth and loose.
3. Add the oat flour, baking powder and cinnamon and stir just until combined. Let the batter sit for 5 minutes so the oat flour absorbs some liquid and thickens slightly.
4. Heat a non-stick frying pan over medium heat and wipe it with a little oil on kitchen paper.
5. Spoon in small pancakes, about 2 tablespoons each. Cook for about 90 seconds, until the tops look matte and small bubbles appear and stay open.
6. Slide a thin spatula fully under each pancake and flip. Cook 60-90 seconds more until set and golden underneath.
7. Serve warm, topped with Greek yogurt and berries.

Swaps

No oat flour? Blitz the same amount of rolled oats in a blender until powdery.