Oatmeal pancakes with banana, cinnamon and freeze-dried raspberries

Name: oatmeal pancakes with banana, cinnamon and freeze-dried raspberries
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 150 g high fiber oatmeal coarse flakes; tl salt; 2 ripe banana; 2 medium sized egg; 250 ml oat drink; tl ground cinnamon; 3 tl sunflower oil; 300 g coconut yogurt; 4 el liquid honey; 2 el freeze dried raspberries

Recipe for batter of oatmeal pancakes with banana, cinnamon and raspberries as topping.

Ingredients

Kitchen Stuff

1 food processor
1 frying pan with non-stick coating Ø 24 cm

Directions

Grind the oatmeal with the salt in the food processor. This will take a few minutes. Talk the bananas.
Beat in a bowl the eggs, mashed bananas, oatmeal milk and cinnamon with a whisk through the oatmeal.
Heat 1 tsp of oil in the frying pan over high heat and bake 2 to 3 thick pancakes of approx. 10 cm (American pancakes).
Bake the pancakes on both sides. approx. 3 min. golden brown and done. Bake 2 more portions.
Serve with the coconut yogurt and honey and crush the raspberries roughly above the pancakes.