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Oat and banana pancakes

This recipe makes 10 thick, small American style pancakes, a great OMS Friendly breakfast option. Recipe kindly sent in by Karen.

Time 30 mins
Skill Level Easy

Ingredients List

Serves 10
  • 100 g rolled oats
  • 1 tablespoon flax seeds ground
  • 350 ml non-dairy milk
  • 1 banana
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder


  1. Place the oats and flaxseed into a blender and pulse on high speed 3 or 4 times until ground into flour.
  2. Add the dairy free milk, banana, cinnamon, baking powder and salt and blend until smooth. 
  3. Heat a medium size non-stick frying pan and wipe over with a little olive oil.
  4. Carefully pour out large blobs of the pancake mix and cook for a few minutes until bubbles appear. 
  5. Turn them over and cook on the other side.
  6. Serve with toppings of your choice

This recipe was kindly sent in by Karen. Her cookbook Eat Well, Live Well is available to buy here.