Method:

1. Put all dry ingredients in a blender or food processor and blend to the finest powder you can.

2. Transfer into a bowl, make a well in the centre and whisk in 1 1/2 cups of milk, trying to avoid making the mixture lumpy. You can probably do this in your blender too. I haven’t tried but don’t see why it wouldn’t work. As your batter sits it will thicken up and you can add a bit more milk to thin it out to a pouring consistency

3. Cook in either a good non-stick pan or a slightly greased pan on a medium heat. When bubbles start to form on the surface and the edges start to firm up your pancakes are ready to flip!

4. Cook on the other side until crispy and golden and you’re done!

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I added a Tbs of pure cacao powder to the tail end of the batter to make some delicious chocolate pancakes for this delectable banana split inspired breakfast. Cacao also provides an extra boost of iron.