April 18, 2025 • 5 mins
These pancakes may not only be the most delicious thing you’ll eat this Easter, they may also be the most healthy!
Makes 12+
Ingredients
- 2/3 cup rolled oats
- 1 tsp cinnamon
- 1 tsp mixed spice
- ½ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- 3 tbsps. currants or sultanas
- 1 banana, mashed
- 1 medium egg
- ¼ cup natural yoghurt
- ¼-1/3 cup water or milk
- Butter for frying and eating
Method
- Blitz the oats in a blender or food processor until it’s like flour. Tip into a bowl and add in spices, baking powder and soda and currants or sultanas.
- Whisk together banana, egg, yoghurt and ¼ cup water (or milk) and pour into the dry ingredients. Stir until it forms a smooth batter, adding more water/milk if it’s too stiff.
- Heat a pan to medium. Grease the surface with a little butter.
- Drop spoonfuls of batter into the pan and cook until browned on one side and puffed before flipping and cooking through.
- Serve with butter, or syrup, or whatever you fancy. Happy Easter!
PS. I reckon they’re even better cold.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.
Speaker 2 (00:11):
Be thirteen two ten on News Talks, he'd be I'm
with the family in Nelson this weekend. So we've got
what five cousins, so five kids under eight, mom and dad, me,
my sister, my brother in law, my wife. Everyone at
a full house to say the least. But whenever the
family gets together, it is a time for mucho treats
in the tame household. I know that Nicky Works will
(00:33):
appreciate that kind of ethos, and she's with us. The
head of Easter Sunday this morning, killed a Nikki.
Speaker 3 (00:40):
I totally appreciate that ethos. I also have a house
full of people, and I am the auntie that knows
no rules and lots of treats away.
Speaker 2 (00:49):
So here's here's how things before before You've got a
great little recipe just to mix things up for us
tomorrow morning for Easter Sunday. But you'd be pleased to
know that I've I've not only have I been a
bit eastery for my breakfast this morning, I've also mixed
things up so I've had two hot cross buns with
like you know, like fifty to fifty butter to bun ratio.
And then I followed it up with my favorite breakfast
(01:10):
and one that I only ever enjoy when I'm home
with Mum, and that is I had two Brandy Snaps
with cream that were left over from dessert last night. Well,
and the thing is, if you leave a Brandy Snap
until the next day, it kind of soaks through and
has this oh my goodness, it is so good.
Speaker 3 (01:26):
Yeah, yeah, you were talking my language. That and Pavlo
over they both soften up cream is it was so
slightly fridge stale and it's.
Speaker 2 (01:35):
Just breakfast Champions, Breakfast and Cham.
Speaker 3 (01:41):
I've done the same. So I made a batch of
hot Cross buns last night and then I freshened them
up this morning. But you know, hot Cross buns, they
do take ninety nine million hours to make. They are
definitely worth it to make yourself. People can go online
and check my Facebook, Rinsta and you'll find my tried
and true recipe. But I have also been making these
and they are Easter pancakes check and they are divine.
(02:04):
So I thought to myself, what can you that has
all the flavors of Easter? And if you think about
what water in buns. There's currants and sultanas, there's mixed spice, nutmeg,
there's cinnamon in there, et cetera, et cetera. You already
really after is the lashings of butter. Let's to be honest.
So I've made these beautiful pancakes, and this is what
I do. I make them with oats. I have no
(02:25):
idea why I just do it. You could probably do
it with flour. But I take two thirds of a
cup of rolled oats and I blitz those in a
blender till it's kind of like flour, so it's oat flour.
Tip these into a bowl and add in the spices,
and use lots of spices. One teaspoon of cinnamon, one
teaspoon of mixed spice, half a teaspoon of nutmeg. And
then we want a few little raising agents in there.
(02:46):
And I use half a teaspoon of baking powder and
half a teaspoon of baking soda. Whisk that add all
up all of those dry ingredients, and then in a
cup or another little bowl, whisked together some mashed banana,
one mash banana, one egg, and some yogurt or some water,
and you really want maybe quart of a cup of that,
(03:08):
and then start adding some water or milk, and you
just want to make sure that is quite a fixed
sort of batter mixture. Add in your currants and I've
used three tablespoons of currants or sultanas here if you want.
You can also put on lots of orange zest and
lemon zest, and that also will give you that really
beautiful hot cross bun flavor and all of that up
until it forms a lovely smooth dough. Don't overmix it
(03:32):
because that just means that you'll get a sort of
tough pancake. And you want to start cooking them pretty
soon after you've done this, because those raising agents have
met up with the liquid and they're already starting to
puff and activate. Heat a pans about medium, grease the
surface ever so slightly on that first lot with a
little butter, but you shouldn't have to afterwards drop big
(03:52):
tablespoons of the batter into the pan. This makes at
least twelve pancakes, so you all in your family get
at least a couple each, I'd say, down there, Jack,
and then cook until browned on one side and slightly puffed.
Flip over cook right through. They do take a little
bit of cooking, and then I actually prefer to eat
them a little bit cooler than you know, out of
(04:13):
the pan and have that that just brings up the
spice flavor.
Speaker 2 (04:17):
A little bit more interesting.
Speaker 3 (04:19):
Served them with lots of butter syrups if you want
fancy anything you fancy really, yeah, and it's a happy
easter all round. It's honestly, they're absolutely gorgeous.
Speaker 2 (04:28):
It sounds so good and such a good little alternative
if you haven't faffed about with hot cross bunds. Not
to say the homegross hot cross bunds aren't incredible and delicious,
but you know what I mean, slightly it's a bit
of a shortcut to an eastery flavor. Yeah, it's put
it that way.
Speaker 3 (04:41):
You'll have you'll have these, you know, in the bowl
and on the table within twenty minutes, whereas it's a
good six hours for those hot cross buns to rise
a few times. So you know, it's not either all
I've done both.
Speaker 2 (04:53):
Yeah, yeah, exactly, that's my ethos, right good.
Speaker 3 (04:57):
Exactly on top of the chocolate, the roast, lamb the everything.
Speaker 2 (05:01):
Yeah yeah, yeah, of course, hey, thank you so much,
we will put that recipe up on the News Talks.
He'd be webs the easiest way to find everything from
our shows to go to newstalks, heb dot co, dot nz,
forward slash Jack. Have a wonderful Easter weekend, Nikki, and
we will catch you very soon.
Speaker 1 (05:15):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks at B from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.
Speaker 2 (00:11):
Be thirteen two ten on News Talks, he'd be I'm
with the family in Nelson this weekend. So we've got
what five cousins, so five kids under eight, mom and dad, me,
my sister, my brother in law, my wife. Everyone at
a full house to say the least. But whenever the
family gets together, it is a time for mucho treats
in the tame household. I know that Nicky Works will
(00:33):
appreciate that kind of ethos, and she's with us. The
head of Easter Sunday this morning, killed a Nikki.
Speaker 3 (00:40):
I totally appreciate that ethos. I also have a house
full of people, and I am the auntie that knows
no rules and lots of treats away.
Speaker 2 (00:49):
So here's here's how things before before You've got a
great little recipe just to mix things up for us
tomorrow morning for Easter Sunday. But you'd be pleased to
know that I've I've not only have I been a
bit eastery for my breakfast this morning, I've also mixed
things up so I've had two hot cross buns with
like you know, like fifty to fifty butter to bun ratio.
And then I followed it up with my favorite breakfast
(01:10):
and one that I only ever enjoy when I'm home
with Mum, and that is I had two Brandy Snaps
with cream that were left over from dessert last night. Well,
and the thing is, if you leave a Brandy Snap
until the next day, it kind of soaks through and
has this oh my goodness, it is so good.
Speaker 3 (01:26):
Yeah, yeah, you were talking my language. That and Pavlo
over they both soften up cream is it was so
slightly fridge stale and it's.
Speaker 2 (01:35):
Just breakfast Champions, Breakfast and Cham.
Speaker 3 (01:41):
I've done the same. So I made a batch of
hot Cross buns last night and then I freshened them
up this morning. But you know, hot Cross buns, they
do take ninety nine million hours to make. They are
definitely worth it to make yourself. People can go online
and check my Facebook, Rinsta and you'll find my tried
and true recipe. But I have also been making these
and they are Easter pancakes check and they are divine.
(02:04):
So I thought to myself, what can you that has
all the flavors of Easter? And if you think about
what water in buns. There's currants and sultanas, there's mixed spice, nutmeg,
there's cinnamon in there, et cetera, et cetera. You already
really after is the lashings of butter. Let's to be honest.
So I've made these beautiful pancakes, and this is what
I do. I make them with oats. I have no
(02:25):
idea why I just do it. You could probably do
it with flour. But I take two thirds of a
cup of rolled oats and I blitz those in a
blender till it's kind of like flour, so it's oat flour.
Tip these into a bowl and add in the spices,
and use lots of spices. One teaspoon of cinnamon, one
teaspoon of mixed spice, half a teaspoon of nutmeg. And
then we want a few little raising agents in there.
(02:46):
And I use half a teaspoon of baking powder and
half a teaspoon of baking soda. Whisk that add all
up all of those dry ingredients, and then in a
cup or another little bowl, whisked together some mashed banana,
one mash banana, one egg, and some yogurt or some water,
and you really want maybe quart of a cup of that,
(03:08):
and then start adding some water or milk, and you
just want to make sure that is quite a fixed
sort of batter mixture. Add in your currants and I've
used three tablespoons of currants or sultanas here if you want.
You can also put on lots of orange zest and
lemon zest, and that also will give you that really
beautiful hot cross bun flavor and all of that up
until it forms a lovely smooth dough. Don't overmix it
(03:32):
because that just means that you'll get a sort of
tough pancake. And you want to start cooking them pretty
soon after you've done this, because those raising agents have
met up with the liquid and they're already starting to
puff and activate. Heat a pans about medium, grease the
surface ever so slightly on that first lot with a
little butter, but you shouldn't have to afterwards drop big
(03:52):
tablespoons of the batter into the pan. This makes at
least twelve pancakes, so you all in your family get
at least a couple each, I'd say, down there, Jack,
and then cook until browned on one side and slightly puffed.
Flip over cook right through. They do take a little
bit of cooking, and then I actually prefer to eat
them a little bit cooler than you know, out of
(04:13):
the pan and have that that just brings up the
spice flavor.
Speaker 2 (04:17):
A little bit more interesting.
Speaker 3 (04:19):
Served them with lots of butter syrups if you want
fancy anything you fancy really, yeah, and it's a happy
easter all round. It's honestly, they're absolutely gorgeous.
Speaker 2 (04:28):
It sounds so good and such a good little alternative
if you haven't faffed about with hot cross bunds. Not
to say the homegross hot cross bunds aren't incredible and delicious,
but you know what I mean, slightly it's a bit
of a shortcut to an eastery flavor. Yeah, it's put
it that way.
Speaker 3 (04:41):
You'll have you'll have these, you know, in the bowl
and on the table within twenty minutes, whereas it's a
good six hours for those hot cross buns to rise
a few times. So you know, it's not either all
I've done both.
Speaker 2 (04:53):
Yeah, yeah, exactly, that's my ethos, right good.
Speaker 3 (04:57):
Exactly on top of the chocolate, the roast, lamb the everything.
Speaker 2 (05:01):
Yeah yeah, yeah, of course, hey, thank you so much,
we will put that recipe up on the News Talks.
He'd be webs the easiest way to find everything from
our shows to go to newstalks, heb dot co, dot nz,
forward slash Jack. Have a wonderful Easter weekend, Nikki, and
we will catch you very soon.
Speaker 1 (05:15):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks at B from nine am Saturday, or
follow the podcast on iHeartRadio
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