Single Serving Banana Oat Pancakes

I finally feel that after a busy couple of weeks and then a very annoying cold I am back on track. I actually had a chance to get some exercise in last week, I am on top of my uni work and I was social on both Friday and Saturday night this weekend.

We have also turned our clocks forward an hour for daylight savings. Unfortunately this did mean an hour less sleep this morning and it would have been a much appreciated hour, however, it is now almost 7pm and still very light outside! Between this and only two more weeks of lectures left for the year (plus two weeks of exams) it really does feel like Summer isn't that far off.

Anyway on to breakfast! There are some downsides to uni, with the biggest one being a lack of a proper 5 day week+ 2 day weekend. However, in reality, there are a lot of pros. One of the big pros is that once or twice a week I can have a slower morning as classes don't start till later. I like to make the most of these mornings by making a decent breakfast, and pancakes are one of my favourites.

These pancakes are gluten-free, refined sugar free and dairy-free

Ingredients
1/3 cup oat flour (Whiz oats in a blender or food processor)
1/2 tsp baking powder
1 egg
1 banana, mashed

Place all ingredients in a blender and blend until smooth. Alternatively, make sure the banana is well mashed and mix very well.

Heat a frypan over a medium heat and heat a little coconut oil or other neutral oil. Place 1/4 cup amounts of mixture in pan. Cook for 2-3 minutes or until there are bubble popping in the centre (you may need to adjust heat to prevent over browning). Flip over and cook for another minute or so until golden brown.

Keep warm while you cook the rest, then serve with maple syrup or toppings of choice.