Banana, Blueberry, Peanut Breakfast Pancakes

• 100 g oats
• 50 grams peanuts
• 1 teaspoon baking powder
• a pinch of sea salt
• 1 ripe banana peeled and mashed
• 150 ml coconut milk or almond milk
• Blueberry 200 g

For service:

• 2 bananas, peeled and cut into thin slices
• A little coconut oil
• A few walnuts

First start heating the oven at 120°C. We will use the oven so that the pancakes we cook in the pan do not get cold.

First, mash the oats. You can use blender for this. Then take the oats in a bowl and add baking soda and salt.

Mix the mashed banana with the milk of your choice (you can also make them in the blender if you prefer). Add the banana mixture to the oatmeal and mix.

Heat a nonstick skillet over medium heat, then add the banana slices and cook the bananas until golden brown and caramelized on both sides.

Bring the pan to medium heat and add some coconut oil. Add a tablespoon of oil for each pancake. Once the sides are cooked through and the bubbles have risen to the top, sprinkle over a handful of blueberries and flip the pancake over. Cook for a few more minutes on the other side. The pancake will stay a little moist in the middle because of the banana, so don't worry. You can keep the cooked pancakes warm in the oven while the rest cooks.

Serve the pancakes on a plate topped with banana slices. Add a little honey or maple syrup if you like.