Traditional pancakes can be delicious, but they’re not as flavorful or nutrition-packed as these oatmeal pancakes. Made with our Lemon Olive Oil and Pistachio Spread, this is sure to become a go-to during the Spring season.
3 - 4 Servings
5 minutes
Oatmeal Pancakes with Lemon Olive Oil
Ingredients
25ml (0.85fl oz)
Lemon Olive Oil
1 jar
Pistachio Spread
1
Ripe Banana
1
Egg
Salt
70g (2.47 oz)
Oatmeal
100ml (3.38fl oz)
Milk
Yogurt
Blueberries
Preparation
- Peel the banana and combine with the egg in a bowl. Add a generous pinch of salt, oatmeal, milk, and Lemon Olive Oil. Mix well using a hand blender until a smooth batter forms.
- Heat a pan with a little oil over medium-high heat and cook the pancakes until golden brown on both sides.
- Spread two pancakes for each serving with Pistachio Spread. Stack the pancakes. Finish with a generous dollop of yogurt, some extra Pistachio Spread and blueberries.
