BANANA PANCAKES
| Calories | Fat | Carbs | Protein |
| 273 | 10.5g | 38.9g | 5.6g |
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.
Ingredients
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
Method
STEP 1
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.
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.