Recipe – 2 small servings:
4 eggs
2 bananas
1 cup oats
2-3 tablespoons skyr/plain yoghurt
1/4 teaspoon baking powder
1/2 teaspoon organic vanilla powder
Coconut oil to cook the pancakes in
Directions:
- Add all the ingredients to a blender or food processor and pulse until smooth
- Heat a non-stick pan - I prefer to make them on high heat - and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake
- Cook the pancake for about a minute or two until it is golden brown on the underside - flip it - and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes
- I choose to top my pancakes with lots of raspberry fluff (I added a lot more after the picture was taken) and fresh strawberries and raspberries. To make the raspberry fluff I just blended raspberries, plain yoghurt and vanilla powder. If needed you can add a little sweetener - I prefer it to be a bit sour as it complements the sweet pancakes nicely.
- Enjoy!
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