Sweet, fluffy hotcakes with flavours of paradise. These pancakes are best suited to a leisurely morning spent slowly sipping coffee, or tea. Or hot chocolate. Or a chai if you're feelin' fancy. Look, the liquid doesn't matter, just try these pancakes.
You will need
- 1 cup plain flour or spelt flour
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 – 1 1/4 cup any plant-based milk, such as almond, soy or coconut (less milk if you like thick pancakes, and more milk if you like thinner pancakes)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 ripe bananas, peeled
- 2 tablespoons olive oil, oil of choice or vegan butter
10 mins to prep
15 mins to cook
Add the flour, coconut sugar and baking powder to a medium bowl. Whisk until there are no lumps. Add the milk, vinegar, and vanilla to the bowl and whisk until combined.
Slice the bananas in half widthways then in half lengthways.
Heat a non-stick fry pan over medium heat and drizzle with a little oil.
Place two of the banana pieces on the fry pan and quickly pour over around ½ cup of the pancake batter. When the edges of the pancake have bubbled and the bottom is a light golden brown, flip the pancake. When the bottom of the pancake has turned golden brown, remove the pancake.
Repeat until all of the batter has been used up. You should end up with 4 large pancakes.
Serve the pancakes warm with maple syrup, ice cream, coconut yoghurt and/or fruit.