These banana pancakes are SUPER easy to make – and SUPER yummy. Pop all the ingredients into a blender (or whisk in a bowl), leave for 10 minutes, then get flipping!
The combination of bananas, dairy free milk and oats make the perfect thick pancakes. The magic of the fluffiness comes from apple cider vinegar and baking powder – seems strange but really works. Lemon juice can work (but not quite as well).
A couple of tips:
- Thick batter is important to help make these lovely thick pancakes. The oats will help absorb some of the liquid so do leave the batter to stand for 10 mins before cooking
- Avoid using overripe bananas – they can make the batter too runny.
Makes 8 thick pancakes
Ingredients
- 2 cups ‘quick’ oats (gluten free)
- 1 cup plant milk
- 2 bananas
- 4 tsp baking powder
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp sugar (optional for sweetness).
Method
- Add all ingredients to the blender and mix until smooth
- Allow to rest for 10 minutes
- Heat the pan and pour in about 1/4 cup of batter
- Cook for 1-2 minutes until you can easily flip the pancake (be mindful that the first pancake is often not a very good one, for some reason!)
- Repeat until you’ve used all the batter.
Add all your favourite toppings – we like to chop up nuts, banana, berries and have everything in bowls for the children to choose from. Some melted chocolate always goes down well!
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