Preparation time: 5 minutes
Cooking time: 25-30 minutes
Makes: 6-8 pancakes
240ml unsweetened (vegan) milk (almond milk is ideal)
2 tbsp + 1 tsp of olive oil
1 ripe banana, peeled
150g plain (gluten free) flour
50g of Primrose’s Kitchen Chia and Charcoal oats
1 tbsp maple syrup
½ tbsp baking powder
¼ tsp bicarbonate of soda
½ tsp salt
Coconut oil for pan frying
fresh or poached seasonal fruit
Place all the ingredients (except the coconut oil) in a blender and blend until smooth. Watch not to over-blend; it shouldn’t take you more than a minute to get the batter to the right consistency. If you don’t have a blender, mix the ingredients really well by hand, ensuring that the banana is thoroughly mashed and combined evenly into the batter.
Next gently pre-heat your non-stick mini pancake pan, lightly grease it with the coconut oil and pour the batter into the mini pancake pan, roughly 80ml at a time. Leave to cook until bubbles start to form, then flip the pancake and cook on the other side for about 2-3 or until golden brown. Repeat until all the batter has been used.
Serve warm with the topping of your choice.