Ingredients
Dry Ingredients
- 2 1/2 cups Wholemeal plain flour
- 2 Tbsp sugar or sweetener of choice
- 2 tsp bicarbonate of soda
- 1/2 tsp salt
Wet Ingredients
- 1 banana, mashed (1/3 cup)
- 2 cups plant milk of choice
Instructions
- In a bowl, whisk together all dry ingredients. Use immediately or store in an airtight jar for later use.
- Choose a consistency for your pancakes and decide to either mash banana manually or puree in a blender with the plant milk.
- Make a well in the center of the dry ingredients and add the banana and plant milk.
- Mix the batter well to ensure there are no dry spots, try not to over mix or the pancakes can become tough.
- Transfer batter to a pouring jug, heat a non-stick pan over medium heat and grease with some coconut oil if required.
- Cook pancakes for 2-3 minutes on the first side until bubbles begin to appear on top, flip and cook for another 2-3 minutes.
- Pancakes should be golden brown so adjust heat or cooking time accordingly.
- The batter makes 10-12 small pancakes.
- Serve with fruit and syrup of choice.
Notes
- Unsweetened almond milk adds sweetness and a note of vanilla without increasing your intake of either.
- Wholemeal flour can be difficult to work with; work quickly when mixing to avoid over mixing and dilute mixture with water if your flour absorbs too much water.
- Consider using coconut sugar, coconut oil, and a pineapple coconut syrup for a tropical edge to your banana pancakes.