You might not be able to go out this Easter long weekend, but it's the perfect time to enjoy a super-easy pancake breakfast.
Due to isolation restrictions, people at home are baking more than ever.
Unfortunately, all these new budding home-cooks - probably combined with some panic-buying - are leaving supermarket shelves across the country stripped of cooking essentials, such as eggs and flour.
Luckily, you can still make an incredible long weekend breakfast without eggs or flour. These pancakes are perfectly light and fluffy on the inside, with a nice little crisp on the outside - everything you want from a pancake. As long as you have a banana lying around, you can have a delectable Easter breakfast in minutes!
Here's how it's done:
- 1/2 cup rolled oats
- 1 banana
- 3 1/2 tbsp milk of your choice
Additional note: This recipe serves 2-3, so factor up ingredients for more people. Also, feel free to flavour your pancakes with some cocoa powder, vanilla or cinnamon.
To begin, heat a greased pan. Using a hand-held blender, mix all the ingredients in a medium bowl. Then, using a ladle, pour out the batter evenly into the pan.
When you see bubbles begin to form in the centre, flip the pancake. Then cook the other side for an additional minute.
Top your stack with whatever yummy toppings you like - berries, maple syrup, whipped cream chocolate syrup - mix it up!
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