A delicious recipe by Vicky Foord. 
serves: 4 | prep 5 min | cooking 15 min  

Ingredients:  

• 1 over-ripe banana   
• 1 large egg 
• 1 teaspoon baking powder 
• 1 teaspoon bicarb soda 
• ½ cup rolled oats  
• ¾ cup wholemeal self-raising flour 
• 2 teaspoons ground cinnamon  
• 1 tablespoon extra-virgin olive oil  
• ½ cup blueberries, plus extra to serve  
• 2 heaped tablespoons natural Greek yoghurt  
• 1 tablespoon maple syrup (or honey)  

Method:  

1. Blend the banana, egg, baking powder, bicarb soda, flour, rolled oats and cinnamon in a food processor or a high-speed blender until well combined. Stir through the blueberries. 
   
   
2. Heat oil in a non-stick frying pan over low-medium heat and add 3 tablespoons of the mixture into the pan. Cook for 1 – 2 minutes (until bubbles appear on the surface). Using a spatula, gently flip the pancake over and cook for a further 1 – 2 minutes. Repeat with the remaining batter. Serve with fresh blueberries, yoghurt and a drizzle of maple syrup.