I love pancakes. They are so nostalgic for me. I grew up with the scotch kind, until I went to New York aged as a teenager and tried the fat ‘n’ fluffy, blueberry bursting, maple drenched kind. Game. Changer.
I’ve been somewhat of a self-confessed pancake queen for a few years now, meaning it’s a pretty BD for me to share my ultimate pancake recipe with you. They went down an absolute TREAT with the Tastemade crew last month – you can watch me making them HERE.
Yes, they’re vegan, but don’t let that put you off. The batter is light, airy and has just the right amount of sweetness. I’d recommend using Rude Health almond, coconut or rice milk, that way you won’t need any extra sweetener. And make sure, as always, that your banana is over-ripe.
These pancakes also surprisingly nutritious but if you want to take down the sugar content, just omit the sauce section of the recipe and top with fresh fruit and some extra yoghurt. If you want to up the protein content, you could add a scoop of protein powder in place of some of the flour.
Makes about 4 pancakes – enough for one hungry person or two peckish persons
Time to make: 15 minutes
For the batter:
40g porridge oat flour
20g almond flour (if you don’t have almond, just use 60g oat)
1 over-ripe banana
1 tbsp of chia seeds soaked in 3 tbsp of water
175ml rice milk
1 tsp vanilla essence
1/2 tsp cinnamon powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp apple cider vinegar
a sprinkle of dried toasted coconut chips
fresh or frozen raspberries
For the sauce:
2 tbsp maple syrup
1 tbsp of smooth almond/cashew butter
150ml of almond/rice milk
Pinch of salt
1. Start by combining the chia seeds with 3 tbsp water in a cup and leave to one side
2. Add the oat flour and almond flour to the blender
3. Mash half the banana with a fork and add to blender, chop the other half and set to the side
4. Next add vanilla, cinnamon, baking powder, bicarb of soda, apple cider vinegar and pinch of salt
5. Once the chia seeds have absorbed the water to form an egg like consistency, add them to the blender and start whizzing, slowly pouring in the almond milk
6. Once your batter is at the desired consistency – well combined, but not too runny – it’s time to add the coconut oil to a non-stick frying pan at a high heat.
7. After a minute, turn the heat down to medium, and slowly spoon in your batter. Once bubbles have formed and have stopped bursting, flip them over.
8. Once the pancakes have tanned nicely on both sides, remove from pan and keep warm under a tea towel until you’re ready to serve.
Caramel nut butter sauce
1. Add the nut butter, maple syrup, few drops of vanilla and a pinch of salt to a saucepan on a low heat.
2. Start whisking, slowly adding almond milk until the sauce has reached a smooth consistency. You want it to thicken up but not too runny.
1. Place your first pancake on your plate and top with a few slices of banana, repeat until they’re all stacked up
2. Put a dollop of yoghurt onto the top pancake, followed by the sauce, then the rest of the banana, fresh raspberries coconut chips and a sprinkling of cacao nibs.
3. Finish with a final dusting of cinnamon.
Let me know if you make these by leaving me a comment below, I’d love to hear your take on them.