Makes 12-15 pancakes
Ingredients:
2 cups oats
2 bananas
360 ml milk of choice
2 tsp baking powder
2 tbsp maple syrup/golden syrup (OPTIONAL)
2 tbsp ground flaxeed/chia seeds
Method:
Place oats into a food blender/processor and blitz to form a fine powder/crumb
Add all the other ingredients and whizz together to make a medium consistency smooth batter
Heat a frying pan or pancake pan to medium heat and add a little oil as needed to stop the batter sticking to pan.
Place dollops of batter into the pan and cook on each side for 1- 2 minutes
Serve with my lovely chocolate sauce (recipe also on my website) and raspberries, or any of your favourite toppings to suit your hearts desire!
*pancakes will keep nicely in the fridge for 2-3 days, and keep in the freezer for up to 1 month.
