I love pancakes. From the whisking of the ingredients, to slipping, hoping that they'll turn out perfect, to the eating. Love them. A traditional pancake recipe, however, isn't so good for your waistline.
Instead of the usual pancake batter, I switched things up and have used oats, bananas and jersey milk in favour of a healthier, more fibrous alternative to a dish I love.
Preparation time: 10 minutes
2 tablespoons coconut oil
100g whole oats
50ml jersey milk
20g shaved cacao/2 squares of dark chocolate (optional)
3 tablespoon peanut butter (optional)
Add all of the ingredients, save for the toppings and coconut oil, to a blender.
Blitz until completely smooth. Add the oil to a hot frying pan and pour in half a ladle of batter.
Allow the pancake to cook for one minute.
Flip over using a spatula and cook for one minute on the other side.
Serve on a large plate and repeat with the rest of the batter - I got eight servings out of this. Stack the pancakes on top of each other.
Once your pancakes are stacked, shave or grate cacao on top and add the peanut butter.