Fluffy pancakes

Like little clouds melting in your mouth.

Prep. time 5 min. + cooking time 20 min.

You will need, for 8 pancakes:

- 2 ripe bananas

- 6 medium-size pastured eggs

- 2 tbsp. gluten-free oats

- 1 tsp. baking soda

- pinch of quality sea salt

- coconut oil or ghee for the pan

- toppings of your choice (I used blackberries, raw honey and raw cacao nibs).

Mix all the ingredients in a bowl with a blender (except toppings obvs) until frothy.

Preheat a wide pan and melt a small dollop of coconut oil. Using a larder, lay a layer of batter onto the pan. It should be just enough batter to spread easily and cover the whole surface of the pan but not "drool". Cook for 2 min. on medium heat. You know your pancake is ready when the edges are golden brown and it peels easily. Turn it over carefully and leave for 20 seconds only. Move onto a plate and cover. Repeat with the rest of the batter.

Add the toppings of your choice and enjoy.