peanut butter, oat and banana pancakes

  • 1 cup (90g) rolled oats
  • 2 teaspoons baking powder
  • 2 tablespoons natural peanut butter
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 6 fresh dates (90g), pitted
  • 1 tablespoon white chia seeds
  • 4 bananas
  • 1 tablespoon light-flavoured extra virgin olive oil
  • 2 tablespoons coconut sugar
  • coconut flakes and honey, to serve
  1. Place the oats, baking powder, peanut butter, eggs, vanilla, dates, chia and 2 of the bananas in a food processor and process until smooth.
  2. Heat a large non-stick frying pan over low heat and brush with a little of the oil. In batches, cook 1⁄3-cups of the pancake mixture for 2 minutes each side or until golden and cooked through, adding the remaining oil as needed. Set aside and keep warm.
  3. Wipe out the pan with paper towel and increase heat to medium. Halve the remaining bananas, press into the sugar and cook, cut-side down, for 2 minutes or until caramelised. Divide the pancakes and banana between plates and serve with coconut and honey.  Serves 4.
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