Updated: May 31, 2018
Over the weekend I posted on Instagram about an amazing stack of pancakes I'd whipped up for a Saturday breakfast treat. They were so good, by Sunday night I was still thinking about them. Due to the amazing amount of love these pancakes (or as I like to call them, plantcakes) received, I thought I'd share the recipe with you all as so many of you were commenting and direct messaging me about them! Thank you all for the love and support. I hope you enjoy the recipe and as always, please tag me and let me know what you think!
1 ripe banana, mashed
1 cup unsweetened plant milk
1 tsp apple cider vinegar
1 tsp vanilla essence
1 cup wholemeal flour or oat flour (made from rolled oats)
1/2 cup rolled oats
1 tsp baking powder
1 cup frozen blueberries (optional)
Fresh fruit (to serve, optional)
Whisk the banana, milk, apple cider vinegar and vanilla in a medium bowl.
Mix the flour, oats and baking powder in another bowl.
Add the wet ingredients into the dry ingredients and stir gently to combine.
Heat a non-stick pan over low heat. For each pancake, pour roughly ½ cup batter onto the pan and spread gently. Add some blueberries onto the batter (optional).
Cook for 2 to 3 minutes, until the pancakes begin to bubble on top, are golden brown on the bottom, and release easily from the pan. Flip and cook for 2 to 3 minutes more.
Repeat with remaining batter.
Serve hot with fresh fruit, or stewed oranges as pictured!
*makes 2 serves (3 pancakes each).