How to Make
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Whizz the bananas, eggs and yogurt together using a mini food processor or stick blender. Stir in the oatmeal and the vanilla. Leave the mixture for at least 20 minutes or covered overnight in the fridge to thicken.
When ready to cook, stir the baking powder in and melt a little of the butter in a frying pan over a medium heat. Ladle in a large spoonful of the batter and nudge into a circular shape, if needed.
Flip the pancakes when bubbles rise to the surface. Keep warm in a low oven whilst you cook the others, or enjoy immediately with butter and syrup.