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Smoothie Pancakes with Berries, Banana, Yogurt, and Nuts

From Jamie Oliver, Everyday Super Food
via: buzzfeed.com Serves 4

11 ounces (about 1½ cups) blueberries
1 large, ripe banana
¾ cup 2% milk
1 large egg
1¾ cup whole-wheat flour
2 teaspoons baking powder
¼ teaspoon kosher salt
Extra-virgin olive oil, to coat the pan

Optional, to garnish:
¼ cup plain yogurt
Ground cinnamon
1 ounce chopped raw, unsalted pecans, walnuts, or hazelnuts
Manuka honey (an extra-nutritious raw honey; buy it here)

Blitz half the blueberries, peeled banana, milk, egg, and flour in a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries. Place a large nonstick frying pan over medium-high heat. Pour in a little bit of olive oil, then use a paper towel to wipe it around the pan and absorb the excess. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way, cook for a couple of minutes on each side, or until crisp and golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super crispy. Serve as and when they’re ready, while you get on with more.

To serve, I like to slice my pancakes in half so you can see all that lovely fruit. Top with a dollop of yogurt, a sprinkling of cinnamon, and a scattering of toasted nuts, then finish with a little drizzle of honey.