Banana pancakes with strawberries

• 2 ripe bananas
• 2 eggs
• 150 g oatmeal flakes (or flour)
• 200 ml of milk
• 1 tsp baking powder
• 1 pinch of salt
• 250 g fresh strawberries
• 4 tbsp strawberry jam
• 2 tbsp icing sugar (1 tbsp for in the batter, 1 tbsp for garnish)
• a few Greek basil or mint leaves

Oil can
Spatula
Frying bowl
Garde
Ladle

Peel the bananas and crush them finely in a batter bowl.

Add the eggs to the crushed bananas and whisk well.

Mix the oatmeal flakes, baking powder, 1 tbsp of icing sugar and the pinch of salt in a separate bowl.

Alternately add the dry ingredients and milk to the banana mixture, and mix until a smooth batter forms.

Wash the strawberries, remove the crowns and cut them in half.

Pour a little oil on the preheated plancha plate.

Using a ladle, scoop small portions of the batter onto the plate and form pancakes about 10 cm in diameter.

Fry the pancakes for 2-3 minutes on each side until golden brown. Use a spatula to flip them over.

Remove the pancakes from the plate and stack them on a plate.

Baste with a thin layer of strawberry jam.

Garnish with the fresh strawberry pieces and sprinkle the remaining icing sugar over the pancakes.

Finish with a few leaves of Greek basil.

Serve the banana pancakes with a glass of fresh orange juice or a light sparkling wine. If necessary, add a scoop of Greek yoghurt to the pancakes for extra creaminess.

Ideal as a nice hearty breakfast or brunch, but you can also give it as a dessert.