It may surprise some, but not only are no-egg pancakes possible – they’re unstoppably good. As in you won’t be able to stop eating them (maybe double the batch). This recipe for American-style pancakes is ideal for using up sweet, ripe bananas. They have a gooey, soft centre, crisp edges and taste great with toasted almond slices and maple syrup.
- 2 ripe bananas mashed
- 1½ cup oat milk
- 2 Tbsp Olivani or coconut oil melted
- 1 Tbsp maple syrup plus extra to serve
- 1 tsp vanilla extract
- 1¼ cup white flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup almond slices toasted in a pan until just golden
- 1 In a medium sized bowl, mash the bananas roughly to a chunky paste. In a separate bowl, whisk together the oat milk, Olivani, maple syrup and vanilla. Stir through the banana.
- 2 In another larger bowl mix together the flour, baking powder and salt. Mix the wet ingredients with the dry ingredients until just combined.
- 3 Heat a lightly greased non-stick frying pan over a medium heat and ladle in enough batter to make an approximately 12cm pancake (you can really make them as large or small as you like). Cook until bubbles appear on the top, and you can see the edges have started to caramelise or the bottom looks golden when gently lifted with a spatula. Flip and let the other side cook for 30 seconds or so. It just needs to set. Repeat with the remainder of the batter, making sure the pan remains lightly greased throughout, to prevent sticking.
- 4 If you like, you can warm up your oven and then switch it off and use this to keep the cooked pancakes warm while you finish cooking the rest. Then serve topped with almonds and plenty of maple syrup. Enjoy!