Oaty Pancakes

Ingredients for Uncontaminated Oaty Pancakes

• 250g Kylie's Gluten Free Pancake Mix
• 1 tsp ground cinnamon
• 1 large pinch freshly grated nutmeg, optional
• 1 pinches sea salt
• 1 tbsp caster sugar
• 25 g 1/2 cup of GF Oats
• 100 ml buttermilk
• 1 medium egg
• 35 g butter, melted, plus extra for greasing

For the caramel bananas

• 3 bananas
• 60 g butter
• 90 g brown sugar
• ½ tsp vanilla extract
  
  ·         Method
  ·         1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.
  
  2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.
  
  3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.
  
  4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.
  
  5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.
  
  6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.
  
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