Here is a pancake variation super easy to make and full of ingredients that are good for you. It is quite the perfect breakfast to kick off the day right, but also makes for a great post-workout snack to recover well. It also is a good way to use that slightly-too-ripe banana (the one you find in your backpack two days after a race, from my own experience). Icing on the cake, they are lactose free and can be gluten free as well if you use gluten free oats. No reasons to wait, right?

Makes 10 small pancakes :

• 2 eggs
• 1 ripe banana
• ½ tsp cinnamon
• 7/8 cup (70gr) whole grain rolled oats
• 1/3 cup (80ml) almond milk (or other type of milk you like)
• 1 tsp vanilla extract (optional)
• ½ tbsp Baking Powder (optional)

In a blender, grind the oats into a flour-like consistency. Add in the rest of the ingredients, starting with only 3/4 of the almond milk, and pulse until it turns into a batter. Check out the consistency and add the rest of the milk if it looks to thick, or some more oats if it’s too runny, and pulse again.

Heat a lightly oiled frying pan (medium high heat). Pour the batter in the pan (I usually make 3 pancakes at a time in a regular size frying pan). Flip the pancakes when the edges are dry. Cook a little more until both sides are golden.

Enjoy with your favorite toppings, such as brown sugar, maple syrup, fresh fruits, dark chocolate chips, jam, or simply as is (the batter is already slightly sweet thanks to the banana in it).