Banana and Oat Crumpets

The Plain Kitchen gluten free mana oat crumpets

Our Saturday ritual, as I may have mentioned to you before, involves pancakes. It began when Barnaby was little, I suppose as a special weekend breakfast treat, and the little ritual has stuck. I do however worry about the nonexistent nutrients in your average pancake especially when doused in lemon and sprinkled with sugar and cinnamon, as is my son’s wont.

I came up with these: and they were a huge success. I added a little clementine zest & juice into a small pot of plain yoghurt, added the slightest amount of maple syrup to it, and it was sublime with the crumpet. I have posted this in time for tomorrow too: you may have spotted another little addition to the crumpets here, and this may come in handy after the Great Easter Egg Hunt is over tomorrow: grated chocolate. It uses a small amount of milk chocolate, and when grated on the small side of the grater, a little really does go a long way.

Use a non stick frying pan for these: the melted butter in the crumpet batter ensures you don’t need any other oil or butter in the pan.

Serves 3 (2 crumpets each)


For the crumpets:

45g salted butter, melted

1 ripe banana, mashed well

70g Gliuten Free self raising flour (I use Doves)

40g caster sugar

40g porridge oats

1 tsp baking powder

1 egg, lightly beaten with a fork

½ tsp vanilla paste

For the Yoghurt:

200ml full fat natural yoghurt

Zest and juice of 1 clementine

1 tsp maple syrup


Whizz the oats to a milled, grainy mix using a hand held blender: I pop the oats into a plastic container that has high sides, a sort of measuring jug: this will ensure the oats don’t go spraying everywhere.

Mix the milled oats with the flour, sugar, and baking powder. Add the mashed banana, melted butter, egg and vanilla paste and give a very good whisk.

Heat up a non stick frying pan, to a medium heat. Ladle a spoon at a time into the frying pan, and allow to cook for about 45 seconds to a minute on each side. Be careful when flipping over; use a large lifter to do so. The cooking time will of course depend on the heat of your pan: gauge the cooking time of each side and adjust the times accordingly.

Mix the yoghurt with the zest and juice of the clementine and the maple syrup. Serve alongside the crumpet, with of course the grated Easter egg Chocolate.

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