Santa Claus pancakes

Ingredients for 4–6 pancakes 

For the pancakes:

• 50 g oat flour 
• 2 ripe bananas (they add sweetness, so no added sugar is needed
• 2–3 eggs
• 350–400 ml plant-based milk (oat, almond, rice, or coconut milk)
• 1 tbsp melted coconut oil (or any plant-based oil)
• 1 tsp cinnamon
• 1 pinch of salt 1 tsp baking powder (also works in a gluten-free version)
  
  For the Santa decoration:
• 1–2 bananas → “beard” + “mustache”  
• 1 large strawberry or a few raspberries → red hat  
• 1–2 blueberries, dark chocolate chips, or raisins → eyes
• optional: a little maple syrup, coconut yogurt, powdered erythritol “as snow”

Preparing the batter

• Mash the bananas with a fork.
• Add the plant-based milk, melted coconut oil, and eggs, and mix until smooth.
• Mix the flours, baking powder, salt, and cinnamon separately.
• Pour the dry ingredients into the banana mixture and mix until smooth and lump-free.
  If it is too thick, add a little more plant-based milk.

Cooking

• Lightly grease a frying pan with coconut oil.
• Cook thicker, American-style pancakes using a small ladleful of batter so the face decoration will be more stable.
• Cook both sides until golden brown.

Assembling the Santa face

• Place banana slices at the bottom of the pancake for the beard.
• Add red fruit on top for Santa’s hat.
• Use a blueberry or chocolate chip for the eyes.
• You can use coconut yogurt to create a “trim” on the hat.
• Decorate with a little maple syrup—it is extra delicious and natural.

Serving: Serve immediately—even with hot tea, cocoa, or coffee.
If children are present, let them decorate the pancakes: slicing and arranging the bananas and strawberries makes for extra fun on Christmas morning.