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.