Vegan Banana Pancakes
(This image is borrowed until i remember to take one! Mine looked just the same -- except without the raspberries or whatever syrup they have poured on it. And not served in a stack. But otherwise the same.)
Modified from the original. This is a great weekday breakfast. Serve with jam or maple syrup.
INGREDIENTS
1 cup rolled oats
2-3 tsp flax seeds
1 - 1 1/4 cups hemp milk
⅓ cup flour
2 tsp baking powder
1 pinch salt
1 -2 ripe bananas
oil for cooking (olive oil or coconut oil work great)
2 tbsp chia seeds
INSTRUCTIONS
- Put oats, flax, and chia seeds in a food processor and pulse several times until fine meal. Add the rest of the ingredients and pulse until well mixed.
- Spray or drizzle oil in a non-stick pan, and spread around with a paper towel. Heat on a low-medium heat (don’t go higher!).
- Pour in a small amount of the batter. The pancakes should be small and thick.
- Pop a lid on and let the pancake cook gently. When the side facing you starts to bubble, the other side is done. Time to flip! A spatula is easiest.
- Once flipped, let the other side cook too. Have a peek at the underside using the spatula after a minute or so. When it’s nice and brown (but not burnt!) it’s ready.
- Serve straight away or stack the pancakes on a plate in a warm oven ‘til you’re ready to eat.
