Warm and lightly spiced, these pancakes are just the thing for cool autumnal weather.

Banana pancakes are quick and easy so you can make them for breakfast, lunch, or dinner (or all three). This recipe can easily be doubled (or quadrupled) to suit the size of the group or your appetite. Whatever you’ve got in your scroggin makes a good topping; pumpkin seeds, coconut, cranberries, chocolate, walnuts, almonds – you name it.

Profile
Time: 15min
Cost: $5
Serves: 1 (4-5 small-hand sized pancakes)

Ingredients

1 banana
½ cup oats (or 1x sachet of microwave oats)
1 earl grey tea bag
2 tbsp chia seeds
½ tsp baking soda*
½ tsp baking powder*
¼ tsp cinnamon*
¼ tsp ground ginger*
¼ cup milk (or water)
1 tbsp oil
Pinch of salt
Oil or butter, for cooking
Toppings: seasonal fruit, peanut butter, honey, nuts, seeds, chocolate, fresh mint or rosemary
* Optional ingredients, combine in a snaplock bag with oats at home

Method

Chop and mash the banana in a bowl or billy. Chunks are fine. Empty the tea bag into the bowl with the rest of the dry ingredients and stir to coat the banana mash. Slowly pour the milk and oil into the mix, gently whisking between additions. 

Heat a pan on medium heat and add butter. When the butter is glossy, lower the heat a touch and spoon one-quarter of the mix into the pan. 

When the edges are formed and going crispy, carefully flip the pancake. When both sides are nicely browned, remove from the pan and lay on a plate (if the following pancakes are resting too closely together they’ll steam and the edges won’t stay crispy). Repeat with the rest of the mixture. 

Serve slathered with peanut butter and honey (put these on first so the heat from the pancakes melts them into a spreadable sauce), chopped fruit, a sprinkling of fresh rosemary or mint, and some nuts and seeds for crunch.