"Maybe we can sleep in, make you banana pancakes, pretend like it's the weekend now"

So after my first week of work, I was really looking forward to a proper lie in, but I guess my body clock decided otherwise!
What better way to start the weekend than a good old baking session with some Jack Johnson in the background:)
I first wanted to make some basic American-style pancakes to keep in the freezer, ready to be toasted when needed.

THICK FLUFFY YUMMY PANCAKES!

• 75 g oat flour (ground up oats)
• 50 g whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 tsp cinnamon
• 2 bananas, mashed (or 100 g of any puree i.e apple, pumpkin...)
• 1 tbsp coconut oil (or olive)
• 1 tsp vanilla essence/ half a pod
• 1 egg ( or 1 tbsp ground flax (lin) seed mixed with 3 tbsp water until thick and gelatinous)
• Milk (about 90 ml)

1. Mix you oat flour, whole wheat flour, salt, cinnamon, baking powder and baking soda together.
2. Make a well in the middle of your dry ingredients and pour in your egg, mashed bananas and vanilla.
3. Melt your coconut oil on the frying pan you will be using, once melted pour into the mixture.
4. Mix your batter until nice and smooth. Add as much milk as required, you're aiming for a cake batter consistency if you want thick and fluffy pancakes.
5. Pour a few dollops of the batter on your pan and flip only once the pancakes bubble up.
6. Once cooled, freeze your pancakes and toast or quickly pan fry when needed.

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