Ingredients (serves 1–2)

• 1 ripe banana
• 1 egg (or 1 egg + 1 egg white for fluffier pancakes)
• ½ cup rolled oats
• 1 heaped teaspoon of Kfibre (Neutral or Berry flavour)
• ½ teaspoon baking powder
• Pinch of salt
• A splash of milk (cow, almond or oat) if needed for consistency
• Light cooking spray or oil for the pan

Instructions

1. In a blender, combine banana, oats, egg, baking powder, salt, and milk. Blend until smooth. 

2. Add a heaped teaspoon of Kfibre to the batter and pulse briefly until well combined.

3. Let the batter rest for 5 minutes—this allows the mixture to thicken slightly. 

4. Heat a non-stick frying pan over medium heat with a light spray/oil. 

5. Pour spoonfuls of batter into the pan (makes 2‑3 medium pancakes). Cook ~2 minutes until bubbles form, then flip and cook another minute until golden. 

6. Serve with fresh fruit, a dollop of yoghurt, or a drizzle of honey/maple syrup

Why It Works

Classic banana oat pancake combo offers fibre, protein, and whole grains

Adding 1 heaped tsp of Kfibre (about ~2.5 g) boosts prebiotic fibre intake and helps support digestion and regularity

Flavour remains delightful—mixes well when using Berry or Orange Kfibre