[et_pb_section fb_built=”1″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}” custom_padding=”||0px|||”][et_pb_row column_structure=”1_5,3_5,1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Recipe Title” _builder_version=”4.18.0″ header_font=”||||||||” header_text_color=”#E4A445″ header_2_text_color=”#ff6b5a” background_layout=”dark” header_font_size_tablet=”30px” header_font_size_phone=”30px” header_font_size_last_edited=”on|desktop” locked=”off” global_colors_info=”{}”]

BANANA PANCAKES

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I have a bad habit of having brioche rolls chocolate chips for breakfast. Which 1- isn’t plant-based and 2- wasn’t going to get well with my cutting off sugar challenge. I did some research and pancakes looked to be a good option. I did remove the sugar from the recipe and added some blueberries (10 grams) per pancake.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Recipe” _builder_version=”4.18.0″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_5,3_5,1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredients” _builder_version=”4.18.0″ text_text_color=”#000000″ header_text_color=”#000000″ header_2_font=”||||||||” header_2_text_color=”#E4A445″ header_2_font_size_tablet=”62px” header_2_font_size_phone=”42px” header_2_font_size_last_edited=”off|desktop” global_colors_info=”{}”]

Ingredients

[/et_pb_text][et_pb_text admin_label=”Ingredients List” _builder_version=”4.18.0″ text_font=”||||||||” text_text_color=”#000000″ ul_font_size=”16px” ul_line_height=”2em” global_colors_info=”{}”]9 pancakes

1 large ripe banana (around 150g)
1/4 tsp fine salt
2 tbsp  vegetable oil (rapeseed)
120g self-raising flour
1/2 tsp baking powder
150ml oat, almond, or soya milk[/et_pb_text][et_pb_text admin_label=”Method” _builder_version=”4.18.0″ text_text_color=”#000000″ header_text_color=”#000000″ header_2_font=”||||||||” header_2_text_color=”#E4A445″ header_2_font_size_tablet=”26px” header_2_font_size_phone=”26px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

Method

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Mash the banana in a mixing bowl. Stir in the salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
STEP 2
Heat a little oil in a frying pan over a medium heat. Add 1/2 ladle of the batter to make American-style pancakes. I did one at a time and added my blueberries before turning it over. Fry on each side for 2-3 mins until golden.[/et_pb_text][/et_pb_column][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_post_slider include_categories=”155″ orderby=”rand” more_text=”Show Recipe” _builder_version=”4.18.0″ _module_preset=”default” width=”80%” module_alignment=”center” global_colors_info=”{}”][/et_pb_fullwidth_post_slider][/et_pb_section]