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.
Enjoyed this recipe?
All the flavours of the Middle East, with little effort! This traybake is simple, filling and hearty, packed with chickpeas, apricots and pistachios. Serve with toasted pittas and a bowl of smooth houmous.