Three-in­gre­di­ent ba­nana pan­cakes

makes / about 9 small pan­cakes

Central and North Burnett Times - - TASTE -

Ingredient­s

1 tbsp sun­flower oil, for fry­ing 1 medium ripe ba­nana, peeled 100g rolled oats 300ml (1¼ cups) sweet­ened soya milk

1. Heat the oil in a fry­ing pan over a low–medium heat while you pre­pare the pan­cake bat­ter. 2. Throw the ba­nana, oats, and soya milk into a jug blender, or add the ingredient­s to a bowl and use a hand blender to blitz to a semi-smooth bat­ter.

3. Add ta­ble­spoon-sized amounts of the bat­ter to the hot pan, cook for 2 min­utes un­til golden, then flip and cook the other side for a fur­ther 2 min­utes. Serve hot.

TIPS: The riper the ba­nana, the sweeter the pan­cakes, so use up that ba­nana you’re ready to throw away. Serve with toasted pe­can nuts, ve­gan yo­ghurt and maple syrup if you hap­pen to have some. These pan­cakes work well with any type of non-dairy milk you have avail­able. For a nut­tier flavour, try al­mond milk.

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