2 small (or 1 large) ripe bananas
100g oats, ground in a coffee grinder
1 egg
100ml coconut milk
50ml water
¼ tsp cinnamon
½ tsp baking powder
Put all ingredients into the bowl of a food processer and whizz until you have a uniform batter. (You may need to scrape down the sides and whizz again.)
Heat a frying pan and wipe around the base with some rapeseed oil (or your favourite cooking oil).
I use a dessert spoon to measure out the size of the pancakes, but you could use a bigger spoon if you like. (I think if you wanted to make a full size pancake, you may not get it out of the pan in one piece.)
You can tell when the first side is done because little holes appear where the air bubbles have risen to the surface, also, the edges begin to turn solid. Flip them over and cook for another few minutes on the other side, until they are golden-brown.
I like to eat them hot, spread thinly with dairy-free chocolate spread. But they are also good cold on a picnic.
