Happy (the day before) Pancake Day! I love pancakes, a lot, but they tend to come with lots of sugar and just aren't very good for you. My memories of Pancake Day at home involve copious amounts of lemon juice and sugar, double helpings of Nutella and mountains of jam. So yummy but so much sugar! This recipe is much better for you and so simple to make, and I promise you they taste just as good, in fact, maybe even better. When I first changed my diet I used to make banana pancakes using the banana and eggs recipe but because I'm trying to eat a more plant based diet I wanted to create a recipe that was just as yummy but also vegan. It took a few attempts but I think I've perfected it with this one, just in time for Pancake Day. The banana makes them perfectly sweet while the cinnamon gives a little extra warming flavour. So delicious and completely guilt-free, so you can enjoy Pancake Day without feeling bad! I love having these for breakfast too, they are so good for a relaxing weekend morning with a cup of tea and a book (which is exactly what I did after photographing this post!).
You will need (serves 1):
1/2 cup spelt flour (or another flour of your choice)
1/2 cup almond milk
1/4 cup oats
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Coconut oil for frying
- Mash up the banana in a bowl.
- Add the rest of the ingredients and mix well.
- Melt a teaspoon of coconut oil in a frying pan over a medium heat. Once the oil is melted, spoon the mixture into the pan to make the pancakes. I use around two tablespoons of mixture per pancake and this makes about five. Fry on each side for 1-2 minutes - it's ready to flip once little bubbles start to appear in the mixture.
- Serve with some extra banana slices, a sprinkle of cinnamon and a little maple syrup.