2 ripe bananas, 120 grams of oats, 240 millilitres of semi-skimmed milk, 250 grams of flour,
1.5 teaspoons baking powder, 1 teaspoon vanilla extract, olive oil for frying, 4 heaped teaspoons of your favourite jam, peanut butter for serving,
Peel one banana first and then smooth purée it.
Add the oats, milk, flour, baking powder, vanilla essence, a bit of sea salt; then, blend once more until the ingredients come together.
Slice the second banana thinly both horizontally and vertically. Set a big non-stick pan over medium heat.
Add one teaspoon olive oil when heating. Drop little bits of the batter onto the pan; carefully press few banana slices into each bit. Cook until the edges bubble and the pancakes are just little golden; then, turn and cook for another minute. Two to three minutes.
Heat the jam in a small saucepan or microwave using a spoonful of water to increase its liquid consistency while the pancakes are cooking.
Present the pancakes with a dollop of peanut butter, topped with the warm jam and a handful of thawed fruits for additional taste when they are done.