To make these pancakes vegan, we recommend replacing the eggs with 4 tablespoons of apple sauce.
Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- 118ml unsweetened almond milk
- 1 teaspoon vanilla extract
- 355ml old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil, for cooking
Instructions
- Pour all the ingredients into a blender and blitz. Once the ingredients are completely smooth, after around 1 minute, leave the batter to sit. Place a frying pan onto a medium heat and allow to heat up.
- Take a fat of your choice, coconut oil, vegan butter or olive oil (we have used olive oil) and lightly coat your pan. Return the pan to the heat, once the pan is hot, add three heaped tablespoons of your batter for each pancake. Allow the pancake to cook for 2-4 minutes, until the edges start to bubble.
- Show off your flipping skills and flip your pancake and allow the other side to cook. Once the pancakes are golden brown on the underside, remove the pancake from the heat.
- Wipe your frying pan, add more oil and repeat the process with the remaining batter. Once all pancakes are cooked, serve together with a selection of toppings.
Although pancakes are delicious on their own, there is nothing better than adding a delicious topping. There are so many options and pairings for pancakes, whether you like it sweet, sticky, or with a hint of savory.
