Banana, Oats and Egg Pancake Recipe
A healthy and Easy Recipe
On Sundays we like to make a bit more effort for breakfast. While during the week the usual go-to breakfast is Weet-bix, with the occasional treat of All-bran flakes and raisins, and oats with grated apple. If we really want to make the kids’ day it’s “chocolate porridge” (FutureLife). On the weekend, we tend to eat eggs, either scrambled or fried, or the egg pan recipe that saw me through the MasterChef auditions and got me a spot in season 4! If we have time to make a bit more effort though, we love making these banana and egg pancakes. The kids see it like a real treat, yet they’re a lot healthier (and quicker and easier to make) than the usual flapjacks.
This recipe makes 6-8 small pancakes, but you could double up the ingredients if you want to make more.
Ingredients
2 bananas
6 eggs
1/2 cup oats
1 tsp cinnamon
2 tbsp olive oil or coconut oil
How to make your pancakes
Mash up the bananas on a plate using a fork. It is easier and better to use overripe bananas, but as long as they are ripe, it’s fine.
Whisk the eggs and add the bananas to the bowl.
Sprinkle a teaspoon of cinnamon in and add half a cup of oats and mix.
Heat a frying pan with some olive oil or coconut oil and add half a soup ladle of batter to the pan. Depending on the size of the pan, you can fry two or three pancakes at a time.
After a few minutes, you can gently lift your pancakes and flip them to fry the other side. It is easy to burn these, so don’t wait too long. You should be turning your flapjacks around while the top is still quite wet, so be gentle when flipping.
Once both sides are fried a golden brown colour, they’re ready to eat! These banana and egg pancakes are best eaten straight out of the pan, with your usual favourite pancake toppings such as cinnamon and sugar or syrop but the flavours also go very well with some banana and peanut butter.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
If you have any leftovers, you can keep them in the fridge for 2-3 days, or alternatively freeze them if you want to keep them longer.
Find some more flapjack recipes below:
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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