Pancake Batter

• Note: If using oat flour, not rolled oats, skip the next step
• Place the oats into a food processor and blitz until resembling a rough flour. Then add the flour and blitz together
• In a mixing or batter bowl, add the banana and mash it well. Then add the egg, vanilla and yoghurt and mix to combine
• Next, add the lemon zest if using, followed by the sugar
• Add the flour, ground oats/oat flour, baking powder, baking soda and salt. Mix until well combined, then set aside to sit for 5 - 10 minutes
  
• Heat a non-stick pan to medium heat. Add around 2 - 3 tablespoons worth of batter per pancake to the pan (this will depend on the size you want). Depending on the size of your pan, you can do a few at a time, just don't crowd the pan as it will make it harder to turn the pancakes
  
• Once you've added the batter to the pan, add a few blueberries per pancake. When you start to see bubbles on the surface, it is time to turn the pancake. Cook for another 1 - 3 minutes on the other side, taking care not to burn them
• Note: keep the heat on medium to low-medium. If the pancakes brown too fast on the outside the middle might still be raw.
• Tip: remove the first pancake and tear it down the middle to ensure it is cooked through. This will guide the time your pancakes need on the second side. Cooking time depends on your pan, the size of your pancakes and your stove
• Cook your pancakes in batches until you've used all the batter. Reserve any leftover blueberries for serving
• Serve with sliced banana, any leftover blueberries and yoghurt, and a drizzle of honey