Over-ripe bananas mean one of two things for me: banana bread or pancakes. The latter is one of my absolute favourite breakfast or brunch items, especially when made fluffy and thick with just enough chewiness. One of my go-to places for American pancakes is The Breakfast Club (faultless 99.9% of the time!) but they’re not the healthiest, admittedly. So in those moments when I fancy something similar, these homemade vegan-friendly pancakes are a winner and the perfect way to use up those extra sweet fruit.
For this recipe, the main flavours are bananas and oats, with a few spices and nuts thrown in making them more nutritious. Big win! While I can’t imagine anyone subbing maple syrup from this recipe, warm runny honey or agave syrup will work just as well drizzled at the end. Likewise, fresh blueberries and peaches, or a spoonful of coconut yoghurt elevate these even more. The most important meal of the day is about get tastier!
Serves 2-4. Makes 6-8 pancakes | Prep: 5 mins Cooking: 12-16 mins
For the pancakes:
- 2 medium ripe bananas
- 1 cup non-dairy milk: soya, almond or oat work well
- 1 tsp vanilla extract or fresh vanilla bean paste
- 100g plain flour
- 2 tbsp rolled oats
- 1 tbsp Linwoods flaxseed, almond, brazil nut and walnut mix (ground almonds will also work)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- A pinch of sea salt
- Vegetable or sunflower oil
- Good quality maple syrup
- 1/2 tsp mixed spice
Step one: In a blender, nutribullet or by hand, mix the chopped bananas, milk and vanilla until completely smooth in texture.
Step two: In a large dry bowl, combine the dry ingredients: flour, oats, nut mix, baking powder, cinnamon and salt. Add the liquid banana puree and mix well. Set aside in the fridge for 10 minutes to activate the raising agent.
Step three: Heat up a non-stick pan with a little vegetable or sunflower oil. 3 tablespoons of mixture should be enough for each pancake. Cook for a minute on each side or until well coloured, adding more oil when needed.
Step four: Heat up the maple syrup in small saucepan (as much as desired) with the mixed spice until warm. Drizzle over the pancakes and serve.