Pancakes with Roast Rhubarb

I made these a few weeks back for @graziauk and they are ridiculously easy to make, gluten and diary-free and SO tasty. Perfect for a Sunday. They would also be incredible with chocolate! You can leave out the protein powder if you don't have them and add 2 tbsp more oats.

Makes 4 pancakes ( 1 greedy potion)
Ingredients:
2 medium eggs
2 tbsp oats
2 scoops of protein powder (I used @livehermosa which is a vanilla flavoured pea protein )
1 medium banana
80ml plant based milk
2 tbsp coconut oil

For the rhubarb
80g forced pink rhubarb, sliced into 2cm pieces
1 tbsp soft brown sugar
1/2 tsp vanilla extract
juice of 1/2 a blood orange

Toppings for garnish:
pomegranate, blood orange segments, coconut yoghurt, almond flakes, icing sugar

Add all of the ingredients together for the pancakes except the coconut oil into a high-speed blender and mix until smooth. About 35 seconds. Set a non-stick frying pan to a medium heat and add 1 teaspoon of the oil to melt. When hot, add the first pancake and leave to gently fry for 2 minutes. When you start to see little air bubbles on top, carefully use a frying spatular to flip over and cook on the other side for another 1.5-2 minutes. The sided should be golden brown and then slip onto a plate. You might have to adjust the temperature every so often so that the pan doesn't get too hot. These are a more delicate type of pancake and can't take a very high heat. Continue frying the rest.

For the rhubarb, preheat the oven to 190 C degrees and line a baking tray with baking parchment. Add the chopped rhubarb and mix together with the rest of the ingredients. Roast for 10 minutes or until soft. Then remove and top on pancakes along with the other toppings.