Banana Pancakes with Strawberries and Mint

First, prepare the filling: Dice the strawberries into small cubes, roughly chop the mint, and combine both with the honey in a bowl. Mix well and chill in the refrigerator.

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

Heat a large non-stick pan (approx. 22 cm diameter). Pour the batter in portions into the pan and cook the pancakes for approx. 1–2 minutes on each side until golden brown. The batter yields about 6 pancakes.