Oatmeal and banana pancakes
1 serving
30 minutes
A recipe known to every fan of the modern trend for healthy eating and giving up gluten — these are the pancakes recommended to replace products made from pure wheat flour. There is also wheat flour here, but the key role is played by bananas and coconut milk — they are responsible for the taste. Oatmeal flour, so proudly included in the name of the recipe, in fact only replaces part of the wheat, which, of course, makes the dish lighter. Recipe from Eldar Musin, chef of the restaurant at Truba Bar & Grill.
1
Combine banana, oatmeal, flour, coconut milk, and eggs and whisk thoroughly until smooth.
- Bananas: 150 g
- Oat groats: 30 g
- Wheat flour: 50 g
- Coconut milk: 100 ml
- Chicken egg: 2 pieces
2
Fry the pancakes in vegetable oil in a hot pan on both sides until cooked.
- Vegetable oil: 10 ml
3
Place sour cream on the plate. Arrange the finished pancakes next to it and drizzle with honey, decorate with strawberries, and sprinkle with chopped pistachios and mint leaves.
- Sour cream: 30 g
- Honey: 5 g
- Strawberry: 15 g
- Pistachios: 2 g
- Mint: 1 g