- ½ cup rolled oats
- 1 medium, ripe banana
- 2 eggs
- ½ cup milk
To Serve: Greek yoghurt or ricotta cheese, berries, crushed nuts
- In a small food processor, blend together the pancake ingredients.
- Heat a large frying pan with 2 tsp coconut oil and divide batter into 4 even pancakes. Cook until small bubbles form on one side, then flip and cook for another minute.
- Serve 2 pancakes with ½ cup yoghurt, berries and crushed nuts.
NB. The remaining pancakes can be used as a snack later or for breakfast the following day