Banana & Oat Pancake Sushi

Pieces of banana wrapped in nut butter and oat pancake with yoghurt and coconut
  • Serves 2
  • Prep in 15 minutes
  • Cook in 10 minutes

I see no problem whatsoever with sticking to the classic imaginings of meals, but I also see the benefit of reworking such ingredient combinations to have a little fun!

At a basic level the bits you will be using here constitute a bowl of porridge with banana & nut butter, but how much more fun is it to dabble & come up with these pretty plates instead?!

The effort as always in minimal however the effects on your body are actually profound as the increased enjoyment & satisfaction you gain from such a simple tweak to the presentation style feeds into better nutrient absorption, longer lasting sustenance & a boost to your culinary confidence!

Key Facts

  • Family Friendly
  • Freezer Friendly
  • High Fibre & High Protein + Low Sugar
  • 5 Ingredients or Less

Ingredients

  • 1/2 cup jumbo rolled oats

  • 1 tablespoon chia seeds or ground flaxseed

  • Pinch of cinnamon

  • 2 large organic eggs

  • 2 bananas

  • 3 tablespoons pure nut butter (I’ve used Ketogenic London cacao hazelnut butter – use Phoebe10 for 10% off all their products)

  • To Serve – yoghurt (I use Nush foods almond) + coconut chops, mixed seeds, cacao nibs or whatever you fancy

Preperation

  1. 01

    Add your oats, chia/flax & cinnamon to a bowl. Cover with 250ml of boiling water, mix & pop a plate or lid over the top then leave to soak for 10 minutes.

  2. 02

    Give it another good mix then crack in your eggs & beat them in well.

  3. 03

    Use a piece of kitchen paper to lightly grease a good quality frying pan, warm on a medium heat then spoon in 1/2 of your mixture, spreading it out into an even round. Cook gently until you’re able to flip it, then cook for a further minute until firm to the touch. Repeat with the rest of your mix.

  4. 04

    Spread 1/2 of the nut butter over each pancake & add a peeled banana to the edge of each. Using firm pressure roll the pancake around the banana & press to seal with the nutter butter.

  5. 05

    Add your chose yoghurt to 2 plates & slice the pancakes with a sharp knife into pieces. Arrange & sprinkle with textural toppings then dive in!

  6. 06

    They’ll keep in the fridge for a day (after that they’ll become soggy) but you can freeze them for up to 3 months to have as a semi-frozen treat, just leave to thaw for 5-10 minutes before going in.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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