BANANA PANCAKES
©Nicki Lange
Pancakes are always great, especially following a nice long run on the weekend. There are super easy and quick to make. In this recipe, I have added banana to the pancake batter, but you can also swap it for other fruits, such as mixed berries or mango, or even combine these with the banana. Also, make sure to add chia seeds to help thicken up the texture and some almond milk to improve the flavor and texture.
Ingredients
100g porridge oats
200ml almond milk
80g almonds
2 ripe bananas
2 tablespoons chia seeds
2 teaspoons cinnamon or nutmeg
4 tablespoons coconut oil
2 pinches salt
Coconut oil for cooking
Mixed frozen berries for serving
Almond, cashew nut butter or similar for serving
Maple syrup for serving
Method
Place the oats into a food processor and pulse until they form a dusty flour. Place the oat flour into a bowl.
Place the almonds into a food processor and pulse until they form a dusty flour. Add the grounded almonds to the oat flour into a bowl.
Add cinnamon, salt and chia seeds to the bowl, and mix well to remove any lumps.
Once combined, add the almond milk and bananas, and mix really well, until a pancake batter forms.
Place a frying pan over a medium heat and add a tablespoon of coconut oil. Once warm, add a two tablespoons of the pancake batter to the middle of the pan. Feel free to adjust the size of the pancake by adding more or less batter to meet your preference, and then use your spoon to shape them into circles.
Leave the batter untouched for 2 - 3 minutes until the bottom has cooked. Flip the pancake over and cook on the other side for another 1 - 2 minutes.
Once cooked, remove the pancakes on a separate plate.
Spread the nut butter on the pancakes, top with mixed berries. Then layer additional pancakes to form a stack.
Add maple syrup, melted nut butter, or any other toppings of your choosing on top of the pancake stack
Allergies
Vegan
Gluten free
Wheat free
Dairy free
Refined sugar free
Nuts