⚠ For a gluten free meal, make sure you use gluten free oats and gluten free yogurt (flavoured yogurts often have gluten). To reduce the calorie intake per portion, have only one banana, half of the recommended yogurt (150g instead of 300g) and no syrup for decoration. For a low carb meal, follow all of the previous recommendations for low calorie intake, as well as replacing the rolled oats with almond or coconut flour.
Ingredients
PANCAKES
2 ripe bananas
2 eggs
100g rolled oats
125ml almond/oat milk
1/2 tsp cinnamon
oil spray
CAKE LAYERS
7 medium strawberries
300g Low-sugar strawberry yogurt
3tbsp sugar-free peanut butter
DECORATION
15g blueberries
mint leaves
strawberry fructose syrup
Method
1. Prepare the pancake mixture by adding all of the ingredients onto a blender: the ripe bananas, eggs, rolled oats, milk and cinnamon. You can add more cinnamon if you would like.
2. Blend everything and check how it turns out. If it's too thin, add more oats, and if it's too thick, add a bit of almond milk or water.
3. Prepare the pan by using the oil spray or a bit of olive oil, spreading it with a tissue.
4. Once the temperature is good, add the mixture to the frying pan and get that nice pancake shape.
5. Turn them around when they're ready and repeat the process until all of the pancakes are ready.
6. Prepare the cream for the layers: wash the strawberries, place 300g (or less) of the yogurt onto the blender, as well as half of the washed strawberries. If the blender isn't blending it properly, add a tiny bit of water or almond milk.
7. Cut the remaining strawberries in quarters.
8. Build the layered cake with layers of cream and strawberry quarters, alternated with layers of peanut butter, all the way till you use all of the pancakes.
9. Top up with some extra cream, the remaining strawberries, some blueberries and mint leaves. You should have some cream left for the next step.
10. Cut the cake into 4 portions and serve each portion with some extra cream and a bit of strawberry fructose sugar if desired.
