I am a third year; I am not a fresher. But, somehow, I’ve still caught the dreaded “freshers’ flu”. Or the “freshers’ quite bad and inconvenient because I have a tonne of work to do cold”. That doesn’t have quite the same ring to it, though…
Either way, I’m feeling under the weather (which isn’t fantastic today) and didn’t really want to finish my reading for a mini presentation I have to give on primate mating behaviour, nor did I feel like or typing up my identification of a fossil Sharks tooth. They needed to be done though, so cracked on with them.
After breakfast in bed, that was.
Fruity, oatmeal packed breakfast pancakes. Served with a dusting of cinnamon and a nice drizzle of honey, because everyone always tells me that honey good for a sore throat. And the best part? These were still really light and fluffy despite being packed full of oats.
Recipe beneath the cut.
Banana Oatmeal Breakfast Pancakes
(Serves 1 to 2)
- 1 small banana, ripe
- 1 medium egg
- 2 tbsp (30ml) milk
- 1/3 cup (40g) porridge oats
- 1 heaped tsp milled flaxseed, optional
- 1 heaped tbsp plain flour
- 1/2 tsp baking powder
- 1-2 tsp sweetener, optional
- 1/4 tsp cinnamon, optional
- Mash the banana until smooth, then whisk in the egg and milk.
- Add the oats, flaxseed, flour and baking powder and mix together until just combined. Add sweetener and cinnamon if you wish, then allow the mixture to stand for a minute or two.
- Melt a little bit of butter or oil in a frying pan over a medium heat. Spoon in half of the batter, and tilt the pan to spread it out a little. Allow to cook for 2-3 minutes until the bottom is golden brown, then carefully flip over and cook the over side for 1-2 minutes (I always find the second side cooks quicker).
- Transfer to a plate, then cook the second pancake in the same way.
- Serve with whatever toppings you wish, a big mug of tea, and enjoy!