Prepare the Oat Flour: Place the 150g of rolled oats into a high-speed blender. Blitz on high for about 30-60 seconds, or until the oats have formed a fine, flour-like powder.

Add Wet Ingredients: To the blender with the oat flour, add the 2 ripe bananas (peeled and broken into chunks), 2 large eggs, 180ml of milk, and 1 tsp of vanilla extract.

Blend the Batter: Add the 2 tsp of baking powder, 1 tsp of cinnamon, and the pinch of salt. Place the lid on the blender and blend on a medium-high speed for about 30 seconds, or until the batter is completely smooth and creamy.

Rest the Batter (Crucial Step!): Pour the batter into a jug or bowl and let it rest for at least 5-10 minutes. What works best for me is giving it this time to thicken up. The oat flour will absorb some of the liquid, resulting in much fluffier, more stable pancakes.

Heat the Pan: While the batter rests, place a large non-stick frying pan or griddle over a medium-low heat. Add about ½ teaspoon of coconut oil or butter and allow it to melt and coat the surface of the pan.

Cook the Pancakes: Pour about 60ml (or a small ladleful) of batter onto the hot pan for each pancake. You should be able to fit 2-3 in the pan at a time without overcrowding. Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when small bubbles appear on the surface and the edges look set.

Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.

Serve and Repeat: Transfer the cooked pancakes to a plate and keep them warm while you repeat the process with the remaining batter, adding a little more oil or butter to the pan between batches as needed. Serve immediately with your favourite toppings.