Banana Pancakes (Dairy free / Vegan / GF Option)

Banana Pancake with nut and choc chip topping - 500



This is one of our all-time favourite weekend breakfasts.  They also make a great after-school snack.  Not only are these pancakes super easy and quick to make, they have the added bonus of being low in fat and highly nutritious.  Any leftovers can be refrigerated and heated up in the microwave.

Makes 6-7 pancakes (13 cm / 5 inches in diameter)
Hands-on time: 20-35 minutes    Cooking time: 15-30 minutes
Ready in: 25-40 minutes

1 very ripe banana, chopped
250ml / 8½ fl oz / 1 cup soya milk
½ tsp vanilla extract
70g / 2½ oz / ½ cup fine wholemeal (whole wheat) or chapatti flour (or gluten-free flour mix, e.g. Doves gluten-free brown bread or plain flour mixes)
35g / 1¼ oz / 1/3 cup rolled oats (use GF oats, if needed)
2 tsp baking powder
½ tsp ground cinnamon
pinch of salt
½ TBSP organic rapeseed (canola) oil (or other neutral flavoured oil), for frying

Suggested toppings:
Chopped pecan nuts and walnuts
Ground linseed (flaxseed) (for an omega 3 boost)
Desiccated coconut
Dark choc chips
Maple syrup, agave syrup or fruit syrup

Blend the milk, banana and vanilla extract until smooth. Add the flour, oats, baking powder, cinnamon and salt, and pulse until fully incorporated. Transfer the batter to a jug and allow to rest for 5 minutes or so (this can happen while the pans are heating). Add a touch more milk, if needed, to achieve a thick, pourable batter.

If possible, use two non stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with a little oil and heat on a medium heat. To check the pan is hot enough, flick some water drops into the pan. If it sizzles, the pan is ready. Pour a small ladleful of batter (equivalent to ¼ cup) into the pan and gently swirl the pan to thin it out to a 13 cm / 5 inch diameter. Once the pancake starts to firm up, carefully flip it over using a thin spatula. Cook for a further minute or so until the underneath is lightly browned. Add toppings, a drizzle of syrup and tuck in!

Any leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. Before serving, gently heat through on the hob or in the microwave.




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