Oat & cinnamon breakfast pancakes

Mix the oats, flour, baking powder, cinnamon and a pinch of salt in a large mixing bowl. Mash 50g banana with a fork and put in a jug with the oat drink and maple syrup; whisk together. Whisk the banana and oat drink mixture into the dry ingredients.

Heat a large frying pan over a medium heat. Add 1 tbsp oil and, once hot, add 2 spoonfuls of batter per pancake (you should have enough for 6 pancakes and be able to cook 2-3 at a time). Cook for 2-3 minutes until the surface is covered in bubbles, then flip and cook for another 2 minutes on the other side; transfer to a warm platter. Repeat with the remaining batter, adding more oil to the pan as needed.

Serve topped with a dollop of yogurt alternative, the remaining banana, sliced, extra maple syrup and a sprinkling of cinnamon.