Banana Oat Pancakes

Ingredients

• 2 eggs
• 150 g rolled oats
• 1 tsp cinnamon
• 100 ml milk
• 1 tbsp honey
• fresh berries and maple syrup, to serve
• 20 g butter
• 3 ripe bananas, mashed
• 1 tsp baking powder

Method

1. Tip the oats into a blender and blitz for 30 seconds until you have a rough flour. Add the mashed bananas, eggs, milk, baking powder, cinnamon, honey and a pinch of salt — the salt lifts the banana and stops the batter tasting flat. Blend for another 20–30 seconds until smooth and pourable; the batter should drop slowly off the spoon, not run.
2. Let the batter rest for 5 minutes. The oats drink in the milk and the baking powder wakes up — skip this and you get dense pancakes.
3. Melt a knob of the butter in a non-stick frying pan over medium heat until it foams and smells nutty, like toasted hazelnuts. That nutty smell is the flavour you want under every pancake.
4. Taste the batter off the spoon — it should taste sweet, warm with cinnamon, and just barely savoury underneath. If it tastes flat, add another small pinch of salt.
5. Ladle small rounds of batter into the pan, about 8 cm across, and don't crowd them — two or three at a time, with space between. Cook for 2–3 minutes until the surface is dotted with bubbles and the edges look set and golden underneath.
6. Flip and cook for another minute, until puffed and springy to the touch. Slide onto a warm plate and repeat with the remaining batter, adding a fresh dab of butter to the pan between batches so each round gets that nut-brown base.
7. Stack the pancakes high on warm plates, scatter the fresh berries over the top, drizzle generously with maple syrup and finish with a thread of extra honey.