1 CUP (90G) ROLLED OATS
2 TEASPOONS BAKING POWDER
2 TABLESPOONS NATURAL PEANUT BUTTER
2 TEASPOONS VANILLA EXTRACT
6 FRESH DATES (90G), PITTED
1 TABLESPOON WHITE CHIA SEEDS
1 TABLESPOON LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
STRAWBERRIES AND HONEY, TO SERVE (optional)
Combine first 7 ingredients and 2 of the bananas in a food processor and process until smooth.
Heat a large non-stick frying pan over low heat and brush with a little of the oil.
In batches, cook 1⁄3-cups of the pancake mixture for 2-4 minutes each side or until golden and cooked through, brushing a bit of oil after 2 to 3 cooked pancakes as needed. Now this is the tricky part.
Because the pancakes are quite thick make sure that the base has been really browned before you turn.
TIP! I was a bit impatient and turned the pancakes too early. Yeah look at this horrible mistake! Ughh.. make sure they are really cooked in the bottom and dint rush as well. keep low heat.
Set aside and keep warm.
Wipe out the pan with paper towel and increase heat to medium. Halve the remaining bananas, press into the sugar and cook, cut-side down, for 2 minutes or until caramelised. Divide the pancakes and banana between plates and serve with strawberries on the side and honey. Serves 4. ENJOY!!! Thanks to Donna Hay for the inspiration.