Banana pancakes

For when the eggs run out. These are thinner than my porridge pancakes, with a more delicate texture. They are delicious and banana-y and more filling than they look (I regret serving myself three)

140g of ground oats

1/2 pint of milk

Mixed and sat overnight in the fridge (it will be like cement/plaster in the morning but it's meant to be that way)

Next day:

2 blended bananas (I added a teaspoon of honey because the bananas were a bit unripe)

1 teaspoon of almond essence

1 teaspoon of cinnamon

80g ground cashews (I added this for protein and because I didn't fancy a peanut butter topping today. Good for hiding protein for kids who don't usually like nuts for example.)

Mix with the oat 'cement'. Add a splash of milk or yogurt if needed.

Fry on the hob (using coconut oil or light spray oil).

*Be patient with these, they are better spooned in thicker like drop-pancakes. The texture is a little more delicate than if they had egg in them

Topping (pictured):

Ice cream

Cream

A little coconut yogurt

Strawberries

Dark raspberry chocolate (I put them in between the layers to melt)

Poppy seeds, cinnamon and honey to decorate.

Next time I would use more rich and less sweet toppings (strawberries and plain Greek yogurt maybe) as it was a little too sweet for my taste.