Grind the oats and mixed seeds to create a coarse flour.
Mash the banana in a large bowl.
Add the oat/seed flour to the mashed banana along with the baking powder and mix together.
Add the eggs and mix well.
Measure out the milk into a jug. Take a small handful of the blackberries, wash and add to the milk. Using a hand-held blender, whizz to turn the milk purple. Add to the large bowl
and incorporate well into the flour mixture.
Heat just enough coconut oil to skim the bottom of a frying pan. Using a ladle, add the mixture to the pan. Cook on a medium heat for approximately 60 secs (bubbles will appear)
before turning and finishing off.
To create a sauce, place the remaining blackberries into a small saucepan with 2 tbsps water. Cook the blackberries until they start to break down – some will remain whole
Divide the pancakes between 3 plates and drizzle the blackberry sauce over the top.
If desired, add one tbsp almond butter to spread on your pancakes. These keep well for 3 days in the fridge or can be frozen for an easy mid-week breakfast