Sultana Banana Mini Pancakes (Vegan)
These mini pancakes are perfect for serving as a weekend breakfast or for ‘elevenses’. The recipe is lightly adapted from the Banana and Pecan Pancakes recipe in Kate Ford’s Vegan in 15. We love these pancakes with sultanas in the batter and chopped nuts as an optional topping, but feel free to add 2 TBSP chopped pecans into the batter as per the original recipe.
Ingredients
- 1 ripe banana chopped into chunks
- 150 ml / ⅔ cup soya, nut or oat milk (I use fortified soya milk)
- 120 g / 1 scant cup self-raising flour
- 1 tsp maple syrup plus extra for drizzling
- pinch of salt
- 4 TBSP sultanas
- neutral-flavoured oil for frying I use organic rapeseed (canola oil or sunflower oil)
Optional topping
- chopped walnuts or pecans
Instructions
- In a blender or food processor, blitz the banana, milk, flour, syrup and salt into a smooth batter. Pour into a jug and stir in the sultanas.
- If possible, use two frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium heat. To check the pan is hot enough, flick a few drops of water into the pan. If they sizzle, the pan’s ready.
- Pour the batter into three separate circles to create mini pancakes (I use my ice cream scoop – one scoop per pancake). Cook for a minute or so until the underneath is golden brown, then flip over and cook for a further minute. Pop them in a warm oven while you prepare the remaining pancakes.
- Drizzle with syrup, sprinkle on some chopped nuts (if desired) and serve.
- These pancakes will keep for 3 days in the refrigerator. Gently heat through before serving.
Tried this recipe?Let us know how it was!