These gluten free and refined sugar free pancakes are such a wonderful healthy alternative to "real" pancakes! They're super yummy and taste particularly nice when topped with fresh blueberries, maple syrup and more banana.
To a blender, add oats, almond milk, banana, peanut butter and baking powder. Blend until all is smooth and well combined - this will take a couple of minutes.
Add the egg and blitz a few times until well incorporated.
Heat up coconut oil in a pan at medium heat. Once properly hot, add the pancake batter. Add 1/8 cup of batter for small pancakes or 1/4 cup for medium-big pancakes.
Fry until bubbles appear, then flip over the pancakes and fry for 30 seconds. Make sure they don't get too dark as they will burn more easily because of the banana in the batter.
Top with more banana slices and maple syrup. Enjoy!
Serving size: this makes about 15 small pancakes / 7 or 8 medium big pancakes. Depending on how many pancakes you or your family eat for one serving, this can be enough for 4 people.