Banana oat pancakes
Serves 34
Pancakes
2 large bananas, peeled
3 freerange eggs
11⁄2 cup oats
11⁄2 tsp baking powder light olive oil or coconut oil for cooking
Maple coconut crunch
1 Tbsp coconut oil cup coconut chips cup almonds, roughly chopped 2 Tbsp maple syrup
2 tsp vanilla extract
To serve (optional) fresh fruit, yoghurt/coconut yoghurt, maple syrup, grilled banana, peanut butter, bacon
Method
Maple coconut crunch
Place a pan on medium heat, add coconut oil and scatter coconut chips and chopped almonds into the pan, stir occasionally until lightly toasted (35 minutes).
Pour maple syrup and vanilla extract over coconut mixture, stir for 1 minute then remove from the heat to cool.
Pancakes
Place all ingredients except oil into a blender and mix for 1 minute until well combined and slightly aerated.
Place a large pan on medium heat. Once hot, add 1 tsp oil to the pan and pour mixture into 3 small pancakes, cook until the pancakes start to slightly bubble in the centre (111⁄2 minutes), flip and cook for another 30 seconds.
Repeat with remaining batter.
Serve with fresh fruit, yoghurt/coconut yoghurt, maple syrup and the maple coconut crunch on top.