Ingredients
1 ripe banana
125ml oat milk
50g of porridge oats
75g of oat flour
1 tsp of baking powder
1/2 tsp cinnamon
1 tbsp maple syrup
Pinch of salt
Coconut oil or butter for cooking
Caramelised banana:
1 tbsp maple syrup
2 ripe bananas
Toppings:
1 tbsp coconut flakes
20g of raspberries
1 tbsp almond butter
100g yoghurt
Directions
To make the pancake batter mash the banana in a bowl and mix through the other ingredients until it forms a batter.
Heat a pan with some coconut oil or butter and place two tbsps of the batter on the pan.
Fry each side until golden (around 2 minutes each side). Repeat with the remaining batter.
To make the caramelized bananas: Using the same pan, heat the maple syrup, slice the bananas in half, lengthways and fry for a few minutes each side until golden brown and cooked through.
Plate the pancakes and top with caramelized banana and other toppings.
