Oat and banana pancakes
Delicious plant-based, oil free pancakes that can also be gluten free. Full of healthful fibre and nutrients.
Equipment
- Good quality non-stick thin-based frying pan or crepe pan
Ingredients
- 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
Instructions
- 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.