- 200g gluten free rolled oats
- 1 large banana mashed
- 150g courgette grated finely
- 6 tbsp of aquafaba (chickpea water from a tin)
- 1tsp hamalyan salt
- 1 tsp baking powder
- ½ cup rice milk or any milk of your choice
Blend all the ingredients in a food processor, except the courgette, until smooth. In a bowl add the courgette to the blended mixture and combine well. Brush a pan with coconut oil and ladle 2 tbsp of the batter in and cook for 2 minutes on each side, ensuring air bubbles appear before flipping over.
Serve with maple syrup, honey sweetened yogurt or try them as savoury snack with a salad.