VEGAN PANCAKES WITH BANANAS & NUTS

Makes 12 pancakes

● 150g (5½oz) self-raising flour

● ½tsp baking powder

● 2tsp caster sugar

● ½tsp vanilla paste

● 200ml (7fl oz) plantbased milk (coconut, oat, almond or soya)

● Vegetable oil, for frying

For the topping

● 2 bananas, sliced

● 50g (1¾oz) pecans, toasted

● A handful of toasted coconut flakes

● Pure maple syrup, to drizzle

Place the flour, baking powder, sugar and vanilla in a large mixing bowl. Add the

milk then beat with a wooden spoon or balloon whisk to make a smooth thick batter.

Heat a large frying pan until a little of the mixture sizzles when added. Brush the pan lightly with oil.

Spoon 1tbsp of the mixture onto the hot pan, spreading it gently into a neat circle.

You will be able to cook 2-3 at a time. Cook over a medium heat until bubbles begin to form on the top then turn them over and cook the

other side for about 2 minutes, or until golden brown. Place on a warm plate and cover with clingfilm and a clean tea towel to keep warm while making the remaining pancakes.

Serve the pancakes topped with the sliced bananas, nuts, coconut flakes and syrup.