Gluten-free protein blinis with fresh berries

These vegan pancakes are simple to make and a great way to use up over-ripe bananas. They taste great topped with dairy-free yogurt and fresh berries. Using 
a banana in the batter is a great substitute for eggs as well as providing natural sweetness without the need for sugar or syrups. Bananas are also rich in pectin and resistant starch, both of which are thought to moderate blood sugar levels after
a meal. Makes 6 blinis.

Place 70g gluten-free oats in a food processor or blender and blitz until fine.
 Add 30g vegan vanilla protein powder, 30g gluten-free self-raising flour, 200ml almond milk, 2tsp baking powder, a ripe roughly chopped banana and a pinch of salt,
 and process to form a thick, smooth batter. Pour into a measuring jug.

Heat a little coconut or olive oil in a frying pan over a medium heat. Drop spoonfuls of the batter into
the pan to make little blinis.
 You may need to cook these 
in batches, depending on the size of your pan. Cook for 2 mins or until the edges start to turn golden. Flip and cook for a further minute. Continue until all the batter is used up. Serve with fresh berries and dairy-free yogurt.