It’s Shrove Tuesday – Pancake Day. Of course, pancakes are not just for one day of the year – that would be too sad – but it’s a good day to post about them! In fact, it’s only now that I realised I haven’t shared my favourite pancake recipe – it’s time to remedy that!
These oat and banana pancakes are featured in my book Eat Well LIve Well with The Sensitive Foodie and I often get messages from people about them – mainly happy ones! They’re completely plant-based and full of amazing fibre from the oats, bananas and ground flaxseed. Plus they taste awesome. There’s no oil, can be made gluten free and you can use whichever plant-based milk you prefer. The only people it doesn’t accommodate are those who either hate banana or have a banana allergy! Sorry if that’s you – maybe these pumpkin pancakes or these apple and maple ones will make up for it!
I have written about my top tips for making plant-based pancakes before but if you haven’t time to read it all, here are the headlines:
- a quality pan is key
- pre-heat the pan
- don’t have the heat too high
- use fresh ground flaxseed
- BE PATIENT!
To mix things up a bit, you can always add some form of powder to the mix, like matcha or beetroot, to create colourful pancakes for a bit of fun. I added a teaspoon of Haskapa, dried haskap berries to mine to create purple pancakes. If you’ve not heard of them, haskap berries are wild Canadian blueberries that are packed full of anthocyanins, the purple/blue pigment found in fresh fruit and vegetables. Anthocyanin is particularly helpful for brain health, which is why it’s important to add in some purple produce to your diet every day. If you want to find out more about Haskap and Haskapa, check out their website here (I’m not being paid to promote them btw, I just really like their product).
I hope you enjoy these yummy pancakes. Top them with whatever you like – my favourite ones are raspberries and a drizzle of maple syrup. What will you be adding?
Oat and banana pancakes
- Good quality non-stick thin-based frying pan or crepe pan
- 100 grams oats gluten free if needed
- 1 tbsp ground flaxseed
- 350 mls dairy-free milk of choice
- 1 medium ripe banana
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- pinch salt
- Place the oats in a high speed blender or nutribullet jug and blitz for a couple of seconds until ground into a flour
- Add the rest of the ingredients to the jug and blend for 10-15 seconds until smooth
- Pre-heat a frying or crepe pan over a medium heat. Pour the mix in a ladle to fill it, then pour that into the pan.
- Cook for a few minutes. You will notice bubbles appearing on the top - do NOT try to flip the pancake until the bubbles have stopped appearing
- Carefully loosen the pancake from the bottom of the pan with a spatula. Flip or turn, then cook the other side until it's lightly browned.
- Transfer to a plate and keep warm. Repeat with the rest of the mix until you have a lovely stack of yummy pancakes to enjoy.