three ingredient banana pancakes

Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

These fluffy pancakes are my favourite way to start the day. The riper the banana, the sweeter the pancakes, so use up that banana you’re ready to throw away. Serve with toasted pecan nuts, vegan yoghurt and maple syrup if you happen to have some. Maple syrup can be expensive, however, you can buy premium grade maple syrup from low-price supermarkets. It lasts for ages. If it is out of your price range, drizzle with golden syrup, or substitute for puréed seasonal soft fruits.

Makes about 9 small pancakes

1 tbsp sunflower oil, for frying

1 medium ripe banana, peeled

100g (3 and 1/2 oz) rolled oats

These pancakes work well with any type of non-dairy milk you have available. For a nuttier flavour, try almond milk.

Heat the oil in a frying pan over a low-medium heat while you prepare the pancake batter.

Throw the banana, oats, and soya milk into a jug blender, or add the ingredients to a bowl and use a hand blender to blitz to a semi-smooth batter.

Add tablespoon-sized amounts of the batter to the hot pan, cook for 2 minutes until golden, then flip and cook the other side for a further 2 minutes. Serve hot.