For the pancakes:
- 2 ripe bananas
- 2 eggs, beaten
- 50 g rolled oats
- a good pinch of cinnamon
- 2 tsp sunflower oil
- handful each of raspberries and blueberries
- 1 ripe peach, destoned and sliced
- 4 tbsp low fat Greek yogurt
- 2 tbsp maple syrup
Place the bananas, egg, rolled oats, and cinnamon in a blender and process until smooth. Allow to stand and thicken for 20-25 minutes.
Heat a non-stick frying pan until hot, add a little of the oil and add a spoonful of batter to the pan – you can cook 2-3 at a time. Gently cook for 2-3 minutes on each side. Keep warm while you cook the remaining batter.
To serve, pile three pancakes onto each plate with the berries, a tbsp of yogurt and a drizzle of maple syrup.