1Preheat a lightly oiled frying pan. Add peeled and sliced bananas to the pan. Note: you can use fresh bananas if you don’t want to fry them.

2Fry for 1-2 minutes then flip them over using a spatula. Fry until caramelized on both sides.

3In the meantime, add oat flour (or ground oats), ground flax seeds and baking powder to a medium-sized mixing bowl. Whisk to distribute.

Tip: grind oat flakes using a blender instead of using ready oat flour for better texture and taste. If you are using ready oat flour, taste it before using. If it has a bitter taste, it has gone off.

4Add milk.

5Whisk until combined. Don’t whisk too much, we want to have some air trapped in the batter. Set aside to soak for ~ 5 minutes.

Shortcut: Alternatively, you can add oat flakes, milk and baking powder to a blender, blend until smooth and then set aside to soak. 

6Preheat a frying pan, preferably cast iron. Set heat to medium (induction #5). Brush or spray with oil and scoop the batter into the pan forming as many pancakes as it will fit. Cover the pan with a lid. Cook the pancakes for 2 minutes.

7Flip them over and cook, uncovered, for another 2 minutes. Repeat with the rest of the batter.

8Add pancakes to plates.

9Mix yogurt with syrup. Top each pancake with the yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) almond protein powder to the yogurt and mix until incorporated.

10Top with bananas and sprinkle with cinnamon for taste.