My family are crazy about these hot cakes, which rarely make it past the kitchen stovetop. They literally stand right by the stove, watching over my shoulder as I flip the hot cakes in the pan. As soon as they have cooled just enough to handle, they are gone within minutes, a true family favourite for years to come, I am sure!
2 large bananas, roughly chopped
4 free-range eggs
1/2 cup organic rolled oats
Add all the ingredients to a blender, and blend until smooth.
Lightly grease a large pan over medium–low heat.
For each hot cake, ladle a large tablespoon of batter into the pan; you should have room to cook three pancakes at a time.
As soon as little bubbles start to appear, turn the hot cakes over, then continue to cook for a further minute or so on the other side until golden.
Serve the hot cakes warm, with toppings of your choice.
Makes about 20.