Banana pancakes with wild blueberries

1 cup gluten-free rolled oats

1/4 cup unsweetened almond milk (you can also just use water)

1 ripe banana, more to serve

2 tsp baking powder (aluminum free)

1/2 tsp cinnamon

1 tsp lemon juice

1 tsp alcohol-free vanilla extract or vanilla powder

1-2 tbsp raw honey or maple syrup, to serve

Directions:

Place all ingredients in a high-speed blender and blend until smooth. Add more almond milk or water if needed to get a thick but pourable consistency.

Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for a further 30 seconds.

Serve immediately, topped with wild blueberries, banana or any other fruit and a drizzle of raw honey or maple syrup.

MM recipe modified