So the kids are now home for the holidays in Kenya. A whopping 4 months for grade 4 CBC learners and 6 weeks for the rest. I know parents everywhere are racking their brains on how to keep their children safely occupied during the holidays in these perilous times. The other issue on most parents minds right now is what to feed their offspring. This is particularly a concern if you have teenagers who are now home from boarding school ( Good luck with that! :-))

Food is such a powerful thing, isnt it? It has the power to evoke positive emotions and bring people together. Cooking together with your kids can be a great way to bond and catch up with each other in a warm, informal setting.

This healthy banana oatmeal pancake with blueberries is so easy to cook even the kids can make it by themselves with minimal supervision. The blueberries lend a tart flavour to the pancakes which balances out the sweetness from the banana. Just remember to be patient with these little babies and keep the heat on low throughout the cooking process.

Incase you run out of blueberries and the kiddos are still hungry, I have another recipe for plain banana oatmeal pancakes here.

Enjoy and keep safe!

Healthy banana oatmeal pancakes with blueberries (sugar free)

Recipe by Muthoni KamauCourse: Breakfast, SnacksCuisine: ContinentalDifficulty: Easy, Beginer

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Healthy pancakes made of oatmeal and banana, packed with blue berry goodness.

Ingredients

2 medium sized bananas
1 1/3 cup oats
1 tsp vanilla extract / essence
1 cup + 2 tbsp milk
1 tsp baking powder
2 tsp lemon juice
1/4 cup blue berries -chopped
EQUIPMENT
Blender
Non-stick pan
Chopping board
Knife
Measuring cups
Measuring spoons
Silicone brush and bowl or oil spray bottle.
Fish slice / cooking spatula
Stove

Directions

Peel the bananas and chop them into round chunks.
Wash and chop the blueberries. set aside.
Wash the lemon, cut into half and squeeze out the juice into a cup / bowl. set aside.
Place the bananas and oats in the blender jug. Add the salt, baking powder, vanilla, lemon juice, and milk. Cover the jug and blend to a porridge-like consistency. Detach the blender jug.
Add the chopped blueberries to the pancake batter in the jug and stir with a spoon.
Set the pan on the stove, switch on the stove and set it to low heat.
Once the pan is hot, spray a thin coat of oil on it or apply it with a silicone brush.
Next, pour 3-4 tablespoons of the pancake batter onto the hot pan to forma disc of about 2-4 inches ( 5-10 cm) in diameter.
Let it cook for about 1 minute until the edges start to brown and firm up.
Slide the fish slice/spatula gently around the edges of the pancake without lifting it to stop it from sticking. You can also use the fish slice to gently tease the pancake into a round shape in the same way.
Let the pancake cook for about 2 minutes and gently slide the spatula under it to make sure it doesn’t stick to the pan at the centre.
Once the edges are firmed up and have started to turn a golden brown, flip the pancake and let it cook on the other side.
As it cooks, gently press down on the edges with the spatula to ensure they are well done and not squishy. Cook for 2-3 minutes until golden brown.
Remove from pan and set on a flat plate.
Repeat the process until all the batter is cooked. This recipe makes about 6 small pancakes
Serve warm with a hot cup of Kenyan chai or milk and enjoy!