Oat and banana pancakes

Ingredients

• 75 grolled oats
• 2eggs
• 1 ripebanana
• 125 glow-fat quark
• ½ tspbaking powder
• a pinchsalt
• as neededoil, for frying
• 50 gextra quark
• 50 gblueberries
• 4walnuts
• 1 tspcinnamon

Instructions

1. 1

   Grind the oats

   Use a coffee grinder or blender to grind the oats into oat flour.

2. 2

   Mix the ingredients

   Mash the banana to a smooth purée and put it in a mixing bowl. Add the oat flour, crack in the eggs, then add the low-fat quark, baking powder and a pinch of salt.

3. 3

   Make the batter

   Whisk everything together until smooth. You can use a hand blender instead; the batter will still be quite thick and firm.

4. 4

   Cook the pancakes

   Heat a little oil in a pancake pan. Add a ladleful of batter and cook for about 2 minutes, until golden brown, then turn it over. Repeat with the remaining batter.

5. 5

   Prepare the berries

   While the pancakes cook, you can prepare a blueberry compote. Alternatively, serve the blueberries uncooked as a topping.

6. 6

   Add the toppings

   Serve the pancakes with a little extra quark, blueberry compote, a pinch of cinnamon and roughly crumbled walnuts.

What are oat and banana pancakes?

They are small, pan-cooked pancakes made with oat flour, banana, eggs and quark rather than a conventional wheat-flour batter. This Dutch-style version pairs the soft, lightly sweet pancakes with berries, more quark and walnuts.

The recipe works because the banana adds moisture and sweetness, while eggs and quark help bring the thick oat batter together. Grinding the oats first gives the pancakes a more even texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 23g protein, 47g carbs, 10g fat.

The oats and banana provide most of the carbohydrates, while the eggs and quark contribute protein. The oil, walnuts and egg yolks provide much of the fat. Serve with extra berries or fruit for a fresh accompaniment.

Choosing the ingredients

Ripe banana: a soft, spotted banana is easier to mash smoothly and gives the batter more sweetness.

Oats: grind them finely so they mix evenly with the wet ingredients. Rolled oats are suitable; the method turns them into the flour for this recipe.

Quark: use low-fat quark in the batter, then keep the extra portion for serving. Its thick consistency suits this batter and makes a creamy topping.

Getting a thick batter right

Mix the ingredients until the batter is smooth, but do not expect it to pour like a thin crêpe batter. The recipe is meant to be fairly thick and firm.

Use a ladle to portion it into the pan, then gently spread the batter if needed. Keep the pancakes small enough to turn without breaking.

Cooking and doneness

Cook each pancake for about 2 minutes before turning, as directed. Look for a golden-brown underside and an edge that has begun to set before flipping.

Pan heat: use a moderate heat so the outside has time to colour while the centre cooks. If the first pancake browns too quickly, lower the heat for the next one.

Blueberries and toppings

Blueberries: the recipe suggests preparing them as a compote while the pancakes cook, or adding them uncooked. No compote method is specified, so use your preferred preparation if you choose that option.

Finish with extra quark, cinnamon and roughly crumbled walnuts. Add the toppings just before serving to keep the walnuts distinct and crunchy.

Serving the pancakes

Serve the pancakes warm, with the quark and berries alongside or spooned over the top. The recipe makes two servings, so divide the pancakes and toppings between two plates.

For a more balanced breakfast plate, add a piece of fruit or another portion of berries, while keeping the toppings you prefer.

Recipe notes & tips

• Grind the oats finely for a smoother batter.
• Mash the banana thoroughly before adding the other ingredients.
• Expect the batter to be thick rather than pourable.
• Use a little oil in the pan for each batch as needed.
• Let the underside turn golden before flipping the pancakes.
• Crumble the walnuts roughly so they add texture to the topping.

Variations

• Berry topping: use the blueberries fresh instead of making a compote.
• Seasonal fruit: replace the blueberries with another fruit you enjoy.
• Extra cinnamon: add a little more cinnamon to the topping to suit your taste.
• Smoother batter: briefly blend the mixed ingredients with a hand blender.
• Nut-free topping: leave out the walnuts and serve with extra berries.

Common mistakes to avoid

• Expecting thin batter: this mixture is meant to be thick and firm.
• Turning too soon: wait until the underside is golden and the pancake holds together.
• Cooking over high heat: lower the heat if the outside browns before the centre cooks.
• Leaving the oats coarse: grind them finely so they blend more evenly into the batter.
• Mashing the banana roughly: mash it to a fine purée for a more uniform mixture.

How to store

Store leftover pancakes in an airtight container in the fridge for up to 2 days, keeping toppings separate where possible. Reheat gently in a pan or microwave until warmed through.

Frequently asked questions