Banana & Oat Pancake Sushi
- 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
Preparation
- 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.
- 02
Give it another good mix then crack in your eggs & beat them in well.
- 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.
- 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.
- 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!
- 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.
