Pancakes à la banane, au beurre d’oléagineux et au miel

Ingrédients

• 2 ripe bananas
• 2 eggs
• 60 g fine oats
• 1 tsp baking powder
• Pinch of salt
• Butter (for frying)
• 3 tbsp nut butter (e.g., peanut butter or almond butter)
• 2 tbsp runny honey
• Cinnamon to taste (optional)
• Fresh banana slices for garnish (optional)

Préparation

1. 1

   Mash the ripe banana in a bowl with a fork until smooth.Add the eggs, oats, a pinch of salt and the baking powder. Stir everything well into a smooth batter. Let the batter rest for 2 minutes.Heat a frying pan over medium heat and add a small knob of butter.Spoon a generous tablespoon of batter into the pan for each pancake. Cook them 2 to 3 minutes per side over medium heat, until golden brown and set. Keep them warm while you cook the rest.Stack the pancakes on a plate, spoon a large dollop of nut butter on top and drizzle generously with honey.Garnish, if you like, with fresh banana slices and a pinch of cinnamon. Serve immediately and enjoy.