Easy Banana Pancakes

Breakfast is by an absolute mile, my favourite meal of the day. Sure, lunch is enjoyable, dinner is always yum, and well, being a sweet tooth, as you can imagine dessert is pretty highly ranked. But none of those come close to the pure happiness that breakfast gives me. I look forward to it like a child looks forward to Christmas. The difference is that Christmas comes around and you can expect something new, every time. I on the other hand, have the same thing every day, and I never get sick of it.. ever. My mum thinks I’m genuinely crazy, and laughs at me when I get into the kitchen smiling from ear to ear telling her how excited I am to get some delicious oats into me. I am not exaggerating. Oats make me unbelievably happy, you'll come to see I will talk about oats way too much than I intend to, but you can't deny they're good. Now, I did tell a slight lie because despite the fact that I have oats every day I do change up what I put with them, whether it be tea oats (stay tuned, this recipe coming soon), protein oats, or just keeping it simple with banana, cinnamon and honey! Now at this point, you may be wondering why i’ve rambled on about my love for oats. Well ladies and gents, the bond between oats and I only grows stronger, as I continue to find new ways to use oats for breakfast. I present to you, these easy banana pancakes. You feeling the love yet? Yeah I thought you might be. It doesn’t get much simpler, just add all your ingredients into a blender and voila, you’ve got a healthy, oaty, pancake of deliciousness just waiting to be bathed in maple syrup.

GLUTEN FREE BANANA PANCAKES

PREP TIME: 5m | COOK TIME: 10m | TOTAL TIME: 15m YIELD: APPROXIMATELY 12 PANCAKES

Ingredients

• 1 cup gluten free rolled oats
• 1 ripe banana, roughly chopped
• 2 eggs
• 2 tablespoons greek yogurt
• 1 teaspoon ground cinnamon
• 2 tablespoons raw honey
• 1 pinch himalayan pink sea salt
• Almond milk (optional depending on desired thickness of pancakes)
• Coconut oil for cooking

Instructions

1. Using a high speed blender or processor, place oats in and process on high until oats become a flour
2. Add all other ingredients except coconut oil, and process until a smooth batter consistency is created, for a thinner pancake add a splash of almond milk
3. Using a fry pan over medium heat, add coconut to the pan and pour approximately 1/2 cup portions of patter into the pan
4. Flip the pancakes when bubbles start to appear on the uncooked side. Cook until the pancake is firm and there is no more runny mixture left
5. Top the pancakes with whatever your heart desires, banana, honey, chia jam, lemon, coconut sugar, fresh fruit… the options are endless!