1Preheat a lightly oiled frying pan. Add peeled and sliced bananas to the pan. Note: you can use fresh bananas if you don’t want to fry them.

2Fry for 1-2 minutes then flip them over using a spatula. Fry until caramelized on both sides.

3In the meantime, add oat flour (or ground oats) and baking powder to a medium-sized mixing bowl. Whisk to distribute.

Tip: grind oat flakes using a blender instead of using ready oat flour for better texture and taste. If you are using ready oat flour, taste it before using. If it has a bitter taste, it has gone off.

4Add milk.

5Whisk until combined. Don’t whisk too much, we want to have some air trapped in the batter. Set aside to soak for ~ 5 minutes.

6Preheat a frying pan. Set heat to medium, drizzle or lightly spray the pan with oil. Pour a scoop of batter in the middle of the pan. Fry for 2 minutes.

Tip: if you want tall and fluffy pancakes, follow this guide. 

7Carefully flip the pancake (if you flip it too hard, it’ll pop some of the bubbles) and fry for another 2 minutes. Repeat with the rest of the batter.

8Add pancakes to plates.

9Mix yogurt with syrup. Top each pancake with the yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) almond protein powder to the yogurt and mix until incorporated.

10Top with bananas and sprinkle with cinnamon for taste.