These banana and oat pancakes are a great way to start the day and the perfect vehicle for your favourite breakfast toppings. Ideal for stacking and sharing!
1/2tspbicarbonate of soda
1tbspcoconut milk yoghurt
Add the oats, banana, flaxseed and almond butter to a food processor. Blend well to combine.
Add the almond milk, maple syrup, lemon juice and bicarbonate of soda. Blend well to form a thick, smooth batter.
Lightly grease a non-stick pan with a little coconut oil over medium heat.
Add a ¼ cup of batter at a time to the pan, forming a circular pancake. You should be able to fit 2 pancakes in the pan at a time. Cook for 2 minutes each side or until golden brown all over and cooked through.
Repeat with the remaining batter – you should get 6 pancakes from the mix.
Stack three pancakes per person, drizzle with maple syrup and top with coconut yoghurt and fresh raspberries to serve.