School holidays are the best time to get the kids in the kitchen cooking.
On Sunrise on Saturday, Sarah Di Lorenzo gave away the secret to a batch of fluffy pancakes for this long weekend.
Whether you prever savoury or sweet, these recipes are easy to make and delicious to eat.
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Healthy banana and oat pancakes
Ingredients
Makes about 8 small pancakes • Serves 2 • Prep 5 minutes • Cook 15 minutes
2 very ripe bananas
2 eggs
1 cup rolled oats
A little olive oil or butter for the pan
To serve:
Freshly sliced banana
A drizzle of maple syrup
Method
1. Mash the bananas well with a fork in a large bowl until smooth.
2. In a separate bowl, whisk the eggs, then stir them into the mashed banana until combined.
3. Add the oats and mix well.
4. Heat a non-stick frying pan over medium-low heat and lightly grease it with oil or butter.
5. Spoon about 2 tablespoons of batter per pancake into the pan and gently spread each one into a small round.
6. Cook for 3 to 4 minutes on each side until golden brown and cooked through.
7. Serve warm with sliced banana and a drizzle of maple syrup.
Sarah’s Choc-Hazelnut Pancakes for Kids
Ingredients
Makes about 10 small pancakes • Serves 2 to 3 kids • Prep 5 minutes • Cook 15 minutes
2 very ripe bananas
2 eggs
¾ cup rolled oats
¼ cup hazelnut meal (ground hazelnuts)
2 tablespoons unsweetened cocoa powder
¼ cup milk of choice
1 teaspoon baking powder
½ teaspoon vanilla extract
A little butter or olive oil for the pan
To serve:
Sliced banana or strawberries
A dollop of Greek yoghurt
A sprinkle of finely crushed toasted hazelnuts
A tiny drizzle of maple syrup (optional)
Method
1. Mash the bananas well with a fork in a large bowl until smooth.
2. Add the eggs, milk and vanilla, and whisk until combined.
3. Add the oats, hazelnut meal, cocoa and baking powder, and mix well. Let the batter rest for 5 minutes so the oats soften.
4. Heat a non-stick frying pan over medium-low heat and lightly grease it with butter or oil.
5. Spoon about 2 tablespoons of batter per pancake into the pan and gently spread each one into a small round.
6. Cook for 2 to 3 minutes on each side until set and cooked through. Watch them closely, because chocolate pancakes darken quickly.
7. Serve warm with fruit, a dollop of Greek yoghurt and a sprinkle of crushed hazelnuts.
Sarah’s Cheesy Sweet Potato Pancakes for Kids
Ingredients
Makes about 10 small pancakes • Serves 2 to 3 kids • Prep 10 minutes • Cook 15 minutes
1 cup cooked, mashed sweet potato (about 1 small sweet potato)
2 eggs
½ cup rolled oats, blitzed into a flour
½ cup grated tasty cheese
¼ cup frozen corn kernels or peas, thawed
1 spring onion, finely sliced, or 1 tablespoon finely chopped chives
2 tablespoons milk of choice
½ teaspoon baking powder
½ teaspoon sweet paprika (optional)
A small pinch of salt
A little olive oil for the pan
To serve:
Greek yoghurt mixed with a squeeze of lemon and chopped chives, for dipping
Sliced avocado or smashed avocado
Cherry tomatoes or cucumber sticks
Method
1. Peel and chop the sweet potato. Steam or microwave until very soft, about 8 to 10 minutes, then mash well and let it cool slightly.
2. In a large bowl, whisk the eggs and milk, then stir in the mashed sweet potato until smooth.
3. Add the oat flour, cheese, corn or peas, spring onion, baking powder, paprika and salt. Mix well. The batter should be thick but spoonable. If it’s too thick, add a splash more milk.
4. Heat a non-stick frying pan over medium-low heat and add a little olive oil.
5. Spoon about 2 tablespoons of batter per pancake into the pan and gently flatten each one into a small round.
6. Cook for 3 to 4 minutes on each side until golden and cooked through.
7. Serve warm with the yoghurt dip, avocado and veggie sticks.
