Pancakes (American style)

Pancakes are a favourite of mine so of course I had to figure out how to make these allergy friendly. This recipe uses a ripe banana as a egg substitute but they do not taste bananaery. These pancakes taste as good as their dairy and egg counterpart.

As with all my recipes I use oat milk as our milk alternative but you can sub that for whatever milk you prefer.

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Pancakes (American style)

Author: whitterzz Cooking Method: Bake, Fry Courses: Breakfast, Mains, Snack

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 8

Description

These pancakes make the perfect stack.

Ingredients

Servings

• 2 cups self raising flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• 1 tsp cinnamon 
• 1 large banana (mashed)
• 1 tbsp olive oil (+extra for frying)
• 1 cup oat milk (or another non-dairy milk)
• 1 tsp vanilla essence
• 1 handful mixed berries

Instructions

1. Combine all ingredients in a large bowl. Whisk until a smooth batter

2. Drizzle oil in frying pan

3. Spoon some batter into pan

   

4. Leave for a couple of minutes each side 

   

5. Serve with berries and syrup drizzled on top

Keywords: breakfast, dairy free, egg free, pancakes, soya free