Ingredients

  • 100g oatflakes
  • 1 banana – roughly chopped
  • 2 eggs
  • 100mls milk – any kind
  • 1 heaped tsp baking powder
  • pinch of salt
  • 1 tsp vanilla
  • 1 punnet raspberries
  • oil or butter to fry

Time: 45 mins

Serves: 8

We have a rabbit in our garden, It has been hopping about devouring beans and kale and now it’s systematically chomping through a row of cauliflowers. This is an unusual problem for us as the garden’s walled and although birds cause devastation the rabbits usually stay out. It’s not easy to catch a rabbit and our dog isn’t taking any incentive so we’re building rabbit trap – a contraption made from a bucket and sticks. A bit like catching a tiger in the jungle. Fingers crossed it will work and we can relocate the rabbit otherwise we’ll have to have a rethink as for sure it can’t stay.

Apart from the bunny drama the garden is ticking along nicely. Just about everything is in situ – the pumpkins, the courgettes and beans etc but as it’s not been very warm it’s very slow. The beans look horrified, they have gone a pathetic shade of yellowy green but hopefully the temperature will rise and they’ll recover.

The soft fruits are ripening and we have the gooseberries well protected with nets this year. Last year the birds stripped the plants the minute the gooseberries ripened but we’re on the ball this time.

There are also raspberries, blackcurrants, redcurrants and loganberries ripening – nearly time to crank the jam factory into action.

Meanwhile we’re making delicious raspberry pancakes, perfect for summer breakfasts/brunch – kind of healthy and decadent at the same time. Made with oats and squashed banana they are surprisingly sophisticated and banana-flavour free. They take no longer to make than a fry up with the added bonus of twice the vitamins and antioxidants.

Any berry could be used for this recipe, fresh or frozen but a lot of them have travelled a long way. There are some delicious local raspberries available at the moment. If you haven’t got your own raspberries to pick, these are the next best thing – big fat berries with a powerpack of flavour.

Eat the pancakes naked, or drizzled with maple syrup or honey and a dollop of Greek yoghurt. For a vegan version substitute the eggs with 50mls extra plant milk.

Cooking Steps

  • 1
    Put the oatflakes into a food processor and buzz until fairly fine.
  • 2
    Separate the eggs. Put the whites in a bowl and the yolks in with oats then add the milk, banana, vanilla and baking powder to the oat mix. Buzz until the mix is fairly smooth
  • 3
    Whisk the egg whites until stiff. Tip the oat mix into a bowl then gently fold in the whisked egg whites
  • 4
    Heat a frying pan and when the pan is hot add a smear of butter or a drizzle of oil. Spoon the mix in a tablespoon at a time, allowing space between each pancake so that they don’t stick together. Turn the heat to medium-low
  • 5
    Post a few raspberries into each pancake and when little bubbles begin to appear on the surface carefully flip the pancake over and cook the other side.

Karen's recipe book

Food for today is a collection of recipes inspired by our garden and our travels for everyday eating and baking.

"Very manageable and absolutely delicious meals and snacks."

More recipes