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I have been wanting a twist in my daily oatmeal porridge routine.I love oatmeal for breakfasts. Honestly I can eat oatmeal for breakfast, lunch and dinner. It is very filling since its rich in fiber and is great if you are(trying to be) on a carb free diet.

 

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I’m a big fan of deep fried bananas and plantains.There’s a traditional recipe of deep fried ripe plantain fritters from Kerala,India. Let me keep that for a rainy winter day. For now, I’m sticking with low(almost no)-sugar, low-carb pancakes. When you cook bananas they give irresistible caramel flavor, and its a great way to use up bananas that are fully ripe and sometimes too soft to eat. A ripe banana is just perfect to cook with since they get extra sweet so we don’t need to add much sugar.If you don’t have ripe bananas, just stick them in the oven for 30-40 minutes at 300°F and let cool.

 

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These pancakes have no added sugar, you can add a teaspoon or two if you prefer.The rest is just oats and buttermilk. If you like egg free pancakes, these pancakes are perfect.They are just as fluffy as our good ol’ pancakes with white flour and eggs. I have used just two table spoons of whole wheat flour to hold the mixture together. If you want a gluten free dish, you can avoid the flour and add two eggs instead. Don’t worry if your pancakes look a bit brown, since the bananas caramelize fast, they turn brown soon. Its better to cook these pancakes in slow-medium heat for the same reason.

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Banana, oats and buttermilk pancakes

Ingredients:                    Makes 8 pancakes

Bananas – 3 medium, ripe.
Oats – 125 grams
Buttermilk – 250 ml
wholewheat flour – 2 tablespoon
Baking powder – 1 teaspoon
Bicarbonate – 1\2 teaspoon
cinnamon powder – 1 teaspoon
Salt – To taste
Milk – 1 -2 tablespoon (optional)
Sugar – To taste (optional)

How – to:

Grind the oats into a coarse powder.Mash all three bananas using a fork and add the gound oat and the rest of the ingredients. If the mixture looks too thick, thin it using milk and add sugar if you require.

In a buttered pan,on a low-medium heat, scoop the batter into pancakes, let it sit for 2 minutes on each side. Enjoy!

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