Banana Pancakes.

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Since discovering these delicious, healthy (and easy to make!) pancakes earlier in the year it has become a tradition in our house to have them over the weekend for breakfast.

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I keep a jar of the dry ingredients in my cupboard to save time. On a lazy Sunday I can just pop this dry mix into my blender, along with almond milk & a banana …all in the same time it takes to boil the kettle and make a cup of tea!

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Vegan Banana Pancakes Recipe:

• 75g Oats
• 35g wholegrain flour
• 5g (1 heaped tsp) of Baking Powder
• Pinch of Salt
• 1 ripe Banana
• 180ml (3/4 cup) Unsweetened Almond Milk

Place the Oats, Flour, Baking Powder, Salt & Almond Milk into a blender and blend on full.
Scrape down the sides using a spatula and add the banana in chunks, blend again on full.
Leave the mixture to sit for at least 15 minutes, then pour into a bowl.

Heat your non-stick pan and using an ice cream scoop make a small ‘tester’ pancake – the mixture should sizzle when it hits the pan. If it sizzles you are ready to cook.

Using the ice cream scoop dollop mixture into small puddles in the pan, let these sizzle and do not disturb them. They will start to puff up and form bubbles on the top, once there are bubbles all over the surface flip the pancake over using a fish slice.
Leave the other side to cook for a minute or so and your pancakes are ready.

Topped with fresh fruit, or eaten alone these are delicious healthy pancakes – so you can top with whatever you choose!
Homemade lime curd is a favourite topping of mine.
Or a drizzle maple syrup is perfect for a sweet start to the day.

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