Place the eggs, banana, cinnamon, oats, almonds, vanilla essence and baking powder into a blender or food processor and blitz for a few seconds until a smooth and thick consistency is obtained.

Over a medium heat, heat a non-stick frying pan and drop 2 tbsp. of the batter to the pan for each pancake.

Cook each pancake until you see air bubbles appearing, then carefully flip them over with a spatula and once cooked remove each pancake to a flat baking tray and keep warm, but not covered, in your oven.

Repeat steps 2 and 3 to cook the other pancakes.

Pile the pancakes onto 2 plates, and serve with a tbsp. of runny honey drizzled over the top of each pile.