Recipes
Vegan banana and oat pancakes
Gooey syrupy bananas mounted on a tower of freshly flipped light and airy pancakes – can you top that for taste appeal?
Gooey syrupy bananas mounted on a tower of freshly flipped light and airy pancakes – can you top that for taste appeal?
Cook: 20 Mins
Serves: 12
Price: £0.88 per serving
Nutritional Information
Each 85g serving contains
Energy
587kj
165kcal
587kj
165kcal
8%
Fat
2.4g
2.4g
Low
3%
3%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
10.7g
10.7g
Med
12%
12%
Salt
0.27g
0.27g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
690kj/165kcal
Typical energy values per 100g:
690kj/165kcal
Ingredients
2 ripe bananas
200g self-raising flour
100g oats
1tsp baking powder
1tbsp vanilla extract
400ml oat milk
1tbsp vegetable oil
2 ripe bananas, sliced
100g maple syrup
Method
1
In the bowl of a blender, add all the batter ingredients apart from the vegetable oil. Alternatively, use a stick blender. Blitz until smooth and transfer the mixture to a jug.
2
Preheat the oven to its lowest setting. Heat a large frying pan with the vegetable oil, then use a piece of kitchen roll to wipe the excess oil from the pan. Working in batches, pour 3–4 coaster-sized pools of batter into the pan. Cook for 1–2 mins or until bubbles start to form on the surface. Flip the pancakes and cook for a further 2–3 mins on the other side. Remove and keep warm in a low oven until all the pancakes are cooked.
3
To make the caramelised bananas, heat the maple syrup in a frying pan until bubbling and add in the sliced bananas. Use a spoon to turn the bananas over in the syrup until they start to go golden. Turn off the heat and serve with the warm pancakes.