Blueberry, Oat and Banana Pancakes
INGREDIENTS:
- 100g oats (gluten-free if needed)
- 220ml dairy-free milk
- 2 tbsps. coconut yoghurt
- 1 banana, mashed
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- 1 tbsp. Grade A maple syrup
TOPPINGS:
- Banana, sliced
- Blueberries
- Pistachios, chopped
- Chocolate sauce
METHOD:
- In a blender blitz the oats into a flour, then add all the other ingredients and blend until they form a smooth pancake batter.
- Leave the pancake batter to stand for 20 minutes.
- Warm a frying pan to a medium heat and use a piece of kitchen towel to wipe your choice of oil lightly around the pan. Repeat this process between pancakes.
- Use a ¼-measuring cup to scoop the pancake batter into the frying pan – depending on the size of your pan you may be able to cook 3 or 4 at a time. Cook the pancakes until air bubbles pop through the surface and the edges slightly dull, then turn the pancakes over. The underside should be lightly golden.
- After 2 or 3 minutes both sides should be golden. Then remove the pancake from the frying pan.
- If cooking all the pancake batter, to keep them warm, place the pancakes on a plate in the oven at a low temperature.
- Once all the pancakes are cooked serve and top with sliced bananas, fresh blueberries, chopped pistachios and drizzle with chocolate sauce.