Use up those ripe speckled bananas that come home in the lunchbox for these fluffy hot cakes. The oats set the kids up for a big day ahead. Make them any shape you want!
- ½ cup self-raising flour
- ½ cup instant porridge oats
- 1 tbsp sugar
- 2 ripe bananas
- 1 egg
- Splash of milk (about ¼ cup)
- Rice bran oil, for frying
- Maple syrup and strawberries or fresh fruit, freshly squeezed lemon and sugar, or runny honey, to serve
1 In a medium bowl, mix the flour, oats and sugar.
2 In another bowl, mash the bananas with the egg and milk, whisking with a fork until foamy. Add the liquid mixture to the dry ingredients and combine.
3 Heat about 1-2 tablespoonsof oil in a flat, nonstick pan and cook the banana batter in large spoonfuls over a medium heat until each hot cake is bubbling, then flip and cook until puffed. Serve in stacks with any of your favourite toppings.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author