Banana PB and J Oatcakes

What you'll need:

For the oatcakes
• 1/3 cup milk of choice (I used Silk unsweetened organic soy milk)
• 1/4 tsp apple cider vinegar, or lemon juice
• 2/3 cup quick or rolled oats (I use Country Choice Organic)
• 1 very ripe banana
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 rounded tsp baking powder
• pinch of salt
• jelly/jam
For serving
• peanut butter or PB2
• milk of choice

How to make it:

1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
2. Prepare peanut butter sauce by whisking milk into peanut butter or PB2. Add a tsp of milk at a time until you've reached a saucy consistency. (Alternatively, you could just spread straight peanut butter on the pancakes.)
3. Put all pancake ingredients (including milk-vinegar mixture) except the jelly/jam in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
4. Heat a griddle pan over medium low heat.
5. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don’t go any bigger than 1/4 a cup.
6. After pouring the oatcakes onto the griddle, add little clumps of jam to the uncooked top. You can try to be fancy and swirl it or make it pretty, but I found this pretty tricky, so don't set too high of expectations for yourself. 😉 (Alternatively, you can just spread the jam between each layer of pancakes after cooking them.)
7. When bubbles have formed at the top of the pancake, flip over and cook for another minute. (The jam will sizzle when it hits the pan. That's okay.) Repeat until all the batter has been used!
8. Stack the oatcakes and top with the peanut butter sauce. You can also top with sliced bananas or crushed peanuts.