Oatmeal and banana pancakes vegetarian

tip: you can use semi-skimmed or full-cream milk for the pancakes, but soya milk, oat milk or rice milk, as alternatives, also work well.

Preparation – 10 minutes

Place the oatmeal in a food processor and process until finely ground. Add 3 ripe bananas and continue processing until smooth.

Transfer the mixture to a large bowl and whisk in 2 eggs with a tablespoon of honey. Mix in the milk until you have a smooth batter.

Finishing the oatmeal and banana pancakes – 15 minutes

Heat a little butter in a large frying pan and spoon the batter. You can make one large pancake or several smaller ones.

Fry until golden brown on both sides and then transfer to a large plate. Cover with an inverted second plate to keep the pancakes warm while you fry the rest of the batter.

Slice the remaining ripe banana into thin discs and serve the pancakes with banana and more honey. You could also use maple syrup or golden syrup. Enjoy!