Banana pancakes with strawberries and mint

First, prepare the filling. Cut the strawberries into small cubes, roughly chop the mint, then place both in a bowl with 2 tablespoons of honey. Mix thoroughly and refrigerate to chill.

Place all batter ingredients into a tall container and blend until smooth with an immersion blender. If the batter seems too thick, add 50–100 ml of water as needed.

Heat a large non-stick pan (approx. 22 cm in diameter). Pour the batter in portions into the pan and cook for 1–2 minutes on both sides. This amount yields approximately 6 pancakes.