Blend everything for the batter with a hand blender. Let rest for 30 minutes.
Get a non-stick or cast iron pan hot. Add some of the oil and scoop the pancake batter with a ladle into the hot pan. Cook until nicely browned then flip once. Keep the cooked pancakes warm in an oven at low temperature with a tea towel over top. Repeat until you get 10-12 pancakes.
Finish the pancakes with fresh bananas, toasted almonds, maple syrup and a good sprinkling of icing sugar. Enjoy!