My daughter absolutely loves pancakes and is now enjoying experimenting with healthier versions.  These have been her tastiest ones so far.  Everything gets whizzed up in the blender then poured into a frying pan.  Couldn’t be simpler. We like to serve them with a sprinkle of berries, a couple of spoonsful of natural yogurt and a squirt of local honey. Gluten free oats work too as does maple syrup.

Makes 9 pancakes (2-3 per serving)

2 medium ripe bananas

2 eggs 

Half cup unsweetened almond milk

1 tsp vanilla extract (optional) 

1 and a half cups oatlets or rolled oats

2 tsp baking powder

Half teaspoon ground cinnamon 

Quarter teaspoon salt 

Olive oil 

  1. Place all the ingredients, apart from the olive oil, into a blender and whizz
  2. Heat a little oil in a frying pan and pour the mixture to make small round pancakes. Around a heaped tablespoon.  Spread them apart.
  3. Flip the pancakes when bubbles appear on the surface.
  4. Cook all the pancakes keeping them warm. Serve 2-3 stacked on top of one another and add toppings of your choice.