Banana and Oat Vegan Protein Pancakes
[Vegan]

For the Wet Mix:

1. Place the ripe banana and olive oil into mixing bowl and mash with fork.
2. Add the rice milk to the mashed banana - whisk to incorporate.

For the Dry Mix:

1. Pop the oats and hazelnuts into a blender, blitz for 10 seconds until they become flour consistency.
2. Pop the oats and hazelnuts into a blender, blitz for 10 seconds until they become flour consistency.
3. Add the oat and hazelnut flour to a bowl with the chickpea flour, cinnamon, pink salt and baking powder - whisk to mix or pass through a sieve.

To combine Batter:

1. Incorporate the wet banana mix together with the dry mix using a spatula. Fold everything all together until nice and smooth.
2. Allow the mix to rest for at least 30 minutes - ideally overnight.

To Cook the Pancakes:

1. Add a splash of coconut oil to the frying pan and add 1-2 large spoons of the batter in neat pancake shapes. Flatten the pancake batter with the back of a spoon.
2. Depending on the size of your pan, you should be able to fit about 3 into the pan at the same time.
3. Cook on a very low gentle heat until golden brown on both sides and nice and light and fluffy on the inside.
4. Transfer to serving plate and top with all your favorite garnishes.