This recipe makes 15 small pancakes or 4 larger ones. Perfect for meal prep, as they last 4 days in the fridge and they freeze and defrost really well. I like to top them with extra yoghurt, maple syrup, berries, and peanut butter. Add granola and bee pollen if you’d like more texture.

• Full-fat yoghurt is key to give amazing texture and is full of protein to support muscle health and satiety
  
  
• Rolled oats offer slow-release wholegrain carbs and fibre, keeping your energy levels steady throughout the morning
  
  
• Eggs because you can’t make pancakes without natures multivitamin! Amazing levels of protein, B12, and choline
  
  
• Chia seeds bring in healthy fats and additional fibre for microbiome health and bowel regularity
  
  
• Cinnamon is all about flavour here! In higher doses this bark can help regulate blood glucose levels and sugar cravings

1 large banana

1/2 cup full fat yoghurt

1 cup rolled oats

2 eggs

1 tsp chia seeds

1 tsp cinnamon

1 tsp vanilla extract

2 tsps baking powder

Method

1. Blend all ingredients
   
   
2. If you have time, let sit for 5-10 minutes to let the batter thicken
   
   
3. Heat a pan to medium heat, fill with ghee, and cook your pancakes! Cook for a few minutes each side - they’re ready to flip when bubbles have come to the surface

This recipe makes 15 small pancakes or 4 larger ones. Perfect for meal prep, as they last 4 days in the fridge and they freeze and defrost really well. I like to top them with extra yoghurt, maple syrup, berries, and peanut butter. Add granola and bee pollen if you’d like more texture.

1 large banana

1/2 cup full fat yoghurt

1 cup rolled oats

2 eggs

1 tsp chia seeds

1 tsp cinnamon

1 tsp vanilla extract

2 tsps baking powder

Jaclyn Cave
BHSc (Nat), BComm (Soc)
Masters Womens Health Med (UNSW)