Blueberry And Lemon Pancakes

ingredients

• 2 very ripe bananas (around 200g)
• juice of 1/4 lemon
• 100g oats/quinoa flakes/ buckwheat flakes
• 180ml any milk
• 1 medium egg
• 1 teaspoon vanilla extract (optional)
• 2 teaspoons ground cinnamon (optional)
• 1½ teaspoons baking powder
• A tiny pinch sea salt
• 1½–2 tbsp butter or coconut oil
• Zest of 1/2 a lemon (adding half to the pancake mix & leaving half for on top)
• 2 teaspoons maple syrup or raw honey
• 3 big handfuls (frozen) berries
• • Yoghurt or ricotta

method

Place ingredients for pancakes (except the butter/ oil) in a blender or food processor & whizz for about 30 secs. Alternatively, mash bananas with a fork & mix in a jug with theremaining ingredients.

Melt a little of butter/ coconut oil in a large frying pan on a high heat.

Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ minutes. When they start to bubble, flip them over & cook for 1 minute on the other side.

Remove from the pan and repeat with the rest of the batter, using a little more of the oil each time, until you have made eight pancakes. (Place the pancakes on a plate in a low oven to keep warm while you make the rest).

Once pancakes are made & keeping warm, whip up coconut yog or full fat natural yog. Gently heat up berries with 1 tbsp water & a little maple syrup, in your pancake pan until hot through & softening. If using raw honey drizzle over at the end

Top pancakes w yoghurt swirled w berries & lemon