Jamie Oliver’s Oat and Banana Pancakes: A Simple Recipe
Elevate Your Breakfast with Fluffy Oat and Banana Pancakes
Chef Jamie Oliver presents his rendition of classic fluffy pancakes, infusing them with enhanced flavor and a delightful texture. This recipe combines the light, airy quality of traditional pancakes with the inherent sweetness of ripe bananas, resulting in a breakfast that is sure to be a hit. Ideal when paired with nut butter, a spoonful of fruit preserve, and a scattering of thawed berries, this dish offers a comforting and wholesome way to begin your day. Featured on his official website, this recipe yields four servings and requires a mere 20 minutes from preparation to completion.
Oliver remarked, “Oats, a kitchen essential, contribute a wonderfully smooth consistency to these light pancakes. And ripe bananas significantly enrich the flavor profile – they become almost caramel-like!”
Recipe: Jamie Oliver’s Banana Pancakes
Ingredients:
- Two ripe bananas
- 50g rolled oats
- 250ml semi-skimmed milk
- 250g self-raising flour
- One teaspoon vanilla extract
- Olive oil
- Four heaped teaspoons jam, of your preference
- Nut butter, for serving
- A handful of thawed frozen fruit, for serving
Instructions:
- Prepare the Banana Base: Begin by peeling one banana and pureeing it in a food processor until smooth.
- Combine Ingredients: Introduce the oats, milk, flour, vanilla extract, and a pinch of sea salt to the pureed banana. Blend all components until the batter is smooth and thoroughly mixed.
- Slice Second Banana: Peel the remaining banana and slice it thinly into rounds.
- Cook the Pancakes: Place a large non-stick skillet over medium heat. Once heated, add a teaspoon of oil. Working in batches, spoon portions of the batter onto the hot skillet. Top each pancake with banana slices, gently pressing them into the surface of the batter.
- Flip and Finish Cooking: Cook for approximately two to three minutes, or until bubbles appear on the edges and the pancakes turn a light golden brown. Flip each pancake and cook for an additional minute on the opposite side.
- Warm the Jam: While the pancakes are cooking, warm the jam in a small saucepan or microwave with a teaspoon of water to achieve a pourable consistency.
- Serve: Once cooked, serve the pancakes topped with a spoonful of nut butter, a drizzle of the warmed jam, and a handful of thawed fruit for added taste.