Preparation time: 5 minutes
Cooking time: 25-30 minutes
Makes: 6-8 pancakes

Ingredients:

240ml unsweetened (vegan) milk (almond milk is ideal)

2 tbsp + 1 tsp of olive oil

1 ripe banana, peeled

150g plain (gluten free) flour

50g of Primrose’s Kitchen Chia and Charcoal oats

1 tbsp maple syrup

½ tbsp baking powder

¼ tsp bicarbonate of soda

½ tsp salt

Coconut oil for pan frying

Serve with..(optional)

maple syrup

jam

fresh or poached seasonal fruit

(vegan) yoghurt

Instructions:

Place all the ingredients (except the coconut oil) in a blender and blend until smooth. Watch not to over-blend; it shouldn’t take you more than a minute to get the batter to the right consistency. If you don’t have a blender, mix the ingredients really well by hand, ensuring that the banana is thoroughly mashed and combined evenly into the batter.

Next gently pre-heat your non-stick mini pancake pan, lightly grease it with the coconut oil and pour the batter into the mini pancake pan, roughly 80ml at a time. Leave to cook until bubbles start to form, then flip the pancake and cook on the other side for about 2-3 or until golden brown. Repeat until all the batter has been used.

Serve warm with the topping of your choice.