A tasty breakfast option with delicious oat goodness
½ tsp ground cinnamon
1 cup (90g) UNCLE TOBYS Traditional Oats
¼ cup (35g) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 medium ripe bananas (400g), halved
¼ cup (60ml) almond milk
olive oil cooking spray
2 medium bananas (400g), extra, sliced lengthways
1 cup (95g) coconut yoghurt
2 tbsp fresh passionfruit pulp
½ tsp extra virgin olive oil
2 tbsp coconut flakes
2 tbsp coarsely chopped pecans
2 tbsp pepitas (pumpkin seed kernels)
¼ tsp ground cinnamon
1 tsp maple syrup
To make pepita crunch, combine ingredients in a small saucepan; stir over medium heat for 3 minutes or until coconut is golden. Cool.
Process cinnamon, oats, flour, baking powder and bicarb until fine and well combined; tip into a bowl. Process ripe banana, eggs and milk until smooth. Add oat mixture and process until just combined.
Spray a large non-stick frying pan with oil spray. Heat pan over medium heat. Working in batches, spoon four 2-tablespoon quantities of batter into pan; cook for 1 minute or until bubbles appear on the surface. Turn over and cook for a further 30 seconds or until cooked through. Transfer to a plate and cover to keep warm. Repeat three more times with oil spray and batter to make 16 pikelets in total.
Top pikelets with extra sliced banana, yoghurt and passionfruit. Serve sprinkled with pepita crunch.