Three-ingredient banana pancakes
makes / about 9 small pancakes
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.