Banana Pancakes with Strawberries and Mint

First, prepare the filling. Dice the strawberries into small pieces, roughly chop the mint, and place both in a bowl together with 2 tablespoons of honey. Mix and chill in the refrigerator.

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

Next, heat a large non-stick pan (⌀ 22 cm). Pour the prepared batter in portions onto the pan and cook for 1–2 minutes on each side. This will yield approximately 6 pancakes.