Wheat-Free Oat & Banana Pancakes

These pancakes make a great weekend breakfast, and because they're made with oats instead of wheat flour, they are full of fibre and have a fairly low glycaemic load (meaning they don't massively affect your blood glucose levels). I've tried this recipe with other flours such as rice and spelt flour, but the texture of the pancakes was heavy and powdery, and basically and not very nice. This oat version recipe is as close to normal flour pancakes that I've discovered yet. 
You can make them even healthier by adding some ground chia seeds, and you can get a protein boost by adding some whey (or other protein) powder to the mixture.

INGREDIENTS
1 cup oats 
3 bananas
2 eggs
Coconut oil/olive oil
1 tbsp ground chia powder (optional)
1 tbsp protein powder (optional)
2 cups blueberries
Raw honey

METHOD

1. Put the oats, 2 bananas, eggs (and chia and protein powder if you decide to use them) into a blender - a Nutribullet is fantastic for this - and blend until it's a smooth pancake mixture. If the mixture is slightly too thick to pour, add a little water and mix again.
   
2. Leave to stand whilst you heat a frying pan over a low heat. Wipe the pan with a small amount of coconut oil (or olive oil). Pour a small amount of mixture into the pan in small circles (to make small pancakes), cook for a few minutes until you can slide a spatula underneath, then turn and cook for around a minute on the other side. 
   
3. Put them on a plate, add sliced banana, blueberries (or other berries if you prefer). Drizzle with a little honey or maple syrup and voilà - a 'health-ier' version of a pancake!