Ingredients 

Banana Pancakes
3 ripe bananas
2 cups flour (we used oat flour)
1 cup milk (dairy or plant based)
2 tbsp coconut oil, melted + extra for cooking
1 tbsp chia seeds
1 tbsp honey
1 tsp ground cinnamon
1 tsp vanilla bean paste or extract
3/4 tsp baking soda
Pinch of salt 

Passionfruit Yoghurt
4 passionfruit, pulp only
1 cup yoghurt (dairy or plant based)

Method 

For the pancakes, place all ingredients in a blender and blend until smooth

Heat a non-stick pan on medium/high heat. Melt 1 tsp oil and add 3 dollaps of batter (approx. 2-3 tbsp of batter per pancake) into the pan

Cook until the side starts to brown. Flip and cook for a further 2 mins or until golden brown. Repeat this process until all batter is used up. Set aside while you make the yoghurt

To make the yoghurt, add all of the ingredients to a bowl and mix until well combined. Serve with an extra drizzle of honey

Leftovers will last in an airtight container for up to 3 days

Image & recipe courtesy of Two Raw Sisters