These wholemeal pancakes are high in fibre, low in fat and are incredibly tasty. Hearty buttermilk oat and wholemeal pancakes are served with banana slices and maple syrup.

Ingredients for oat pancakes with banana
2 cups buttermilk
½ cup traditional rolled oats
⅔ cup wholemeal plain flour
⅔ cup plain flour
1 ½ teaspoons baking powder
½ teaspoon bicarbonate soda
½ teaspoon cinnamon
¼ cup wheatgerm
2 eggs
¼ cup firmly packed brown sugar
1 tablespoon canola oil
1 teaspoon vanilla extract
⅓ cup maple syrup, warmed
2 medium bananas, sliced (tossed in some lemon juice)
Preparation method for oat pancakes with banana

1. Mix buttermilk and oats in a small bowl. Let stand for 15 minutes.

2. Sift flours, baking powder, bicarbonate and cinnamon into a large bowl. Stir in wheatgerm and husks from wholemeal flour.

3. Whisk eggs, sugar, oil and vanilla in a medium bowl. Add buttermilk mixture. Add this mixture to flour mixture and mix with a rubber spatula just until flour mixture is moistened.

4. To cook pancakes: coat a large non-stick frying pan with cooking spray. Heat over medium heat. Spoon about ¼ cup batter for each pancake into the pan and cook until bottoms are golden and small bubbles start to form on top, about 2 to 3 minutes. Flip pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust heat as necessary for even browning.) Keep pancakes warm in a 90°C oven while you finish cooking remaining batter.

5. Top with bananas and drizzle with maple syrup. Wrap any leftover pancakes individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.