My good friend Briar gave me the original recipe for these, so I felt it fitting to name them after her...
There is no need for added sweetener in this pancake recipe, as the banana offers all the sweetness needed.
2/3 cup quick cook oats
3 ripe banana (one for the batter, two for frying)
good pinch of salt
1/2 tsp vanilla essence (the real stuff)
1 - 2 tbsp water, milk or plant milk
1/2 tsp baking powder
1/2 tsp baking soda
Butter (coconut oil for dairy free option)
Organic Maple syrup for serving
Heat a heavy skillet and a regular frying pan over a medium heat, while making the batter and preparing bananas for frying. Place the oats, one banana, eggs, salt and vanilla into a blender and blend until just mixed. Add enough water or milk to make the consistency a bit thinner if necessary. Lastly add the raising agents and pulse until just mixed through.
Add a teaspoon or two of butter to the heated skillet and add the sliced bananas, cook until nicely browned and caramelised on both sides. Meanwhile add a teaspoon of butter to the frying pan and pour the pancake batter into the pan making three small pancakes at a time, when they start to show holes on the top, and they look brown on the bottom, flip them over and continue cooking for another minute or two. I like to place them into a warm oven at this stage while I continue to cook the rest. Once all the pancakes are cooked, divide between two large plates layering with the cooked banana as you go. Drizzle with the maple syrup and a handful of fresh blueberries. Serve with freshly whipped cream, coconut yoghurt or greek yoghurt. Enjoy!