These pancakes couldn’t be easier to make or more delicious. They’re just the best thing to give you a great start to the day.
Oat bran is integral to the Cellu-Lite Plan nutrition guidelines, and not just because it’s a sustaining carbohydrate that sets you up for the day. It’s the fibrous husk that surrounds oat grain (which they make rolled oats with), so it’s the grain’s jacket if you like. It’s very rich in protein! And fibre. Both obviously key, but soluble fibre especially because it’s this that absorbs excess water – up to 20 times on average its own volume!
MAKES 10 (depending on how big you like them)
1 cup oat bran
1/2 teaspoon ground cinnamon
1/2 cup Greek yoghurt
1/2 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1 tablespoon coconut oil, for greasing pan
pure maple syrup, for topping
banana slices, for topping
fresh fruit, for topping
Pop a few blueberries into the pancake batter after pouring it into the pan before flipping for an extra zing of flavour.
- In a kitchen blender or food processor, add the oat bran, egg, banana, cinnamon, Greek yoghurt, unsweetened almond milk, vanilla extract and baking powder. Blend until completely smooth.
- Heat about 1 teaspoon of coconut oil over medium-high heat in a skillet pan. Once the pan is hot, pour about 1/3 cup of the batter onto the pan.
- Cook the pancake for 2-3 minutes, until the edges begin to turn from shiny to dull and bubbles begin to appear in the centre. Flip and cook for an additional 2-3 minutes, or until golden-brown. Repeat with remaining batter.
- To serve, drizzle a little maple syrup and top with sliced banana and fresh raspberries.