This pancake recipe is light, fluffy, sustaining and full of good nutrition. 100% plant-based and gluten-free.
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Resting time 30 minutesmins
Total Time 1 hourhr
Course Breakfast
Cuisine American
Servings 875g pancakes
Calories 181kcal
Equipment
Weighing scales
Mixing bowl
Blender
Fork
Spatula
Sieve
Frying pan - non stick
Serving plate
Ingredients
For the dry mix
100gOats
30gHazelnuts
50gChickpea flour
6gBaking powder
1gPink salt
½teaspoonCinnamon powder
For the wet mix
120gBanana(ripe)
20mlOlive oil
400mlRice milk (or any plant milk)
10mlCider vinegar
To cook the pancakes
30mlCoconut oil(for frying pancakes)
Method
Wet Mix
Add the rice milk to a large bowl and add the cider vinegar - whisk and allow to sit for 10 minutes.
Place the ripe banana and olive oil into a mixing bowl and mash with a fork.
Add the mashed banana to the rice milk mix and whisk to incorporate.
Dry Mix
Pop the oats and hazelnuts into a blender, blitz for 10 seconds until they become flour consistency.
Pop the oats and hazelnuts into a blender, and blitz for 10-20 seconds until they become flour consistency.
Add the oat and hazelnut flour to a bowl with the chickpea flour, cinnamon, pink salt and baking powder - whisk to mix or pass through a sieve.
To combine batter
Incorporate the wet banana mix together with the dry mix using a spatula. Fold everything altogether until nice and smooth.
Allow the mix to rest for at least 30 minutes - ideally overnight.
To cook the pancakes
Add a splash of coconut oil to the frying pan and add 1-2 large spoons of the batter in neat pancake shapes. Flatten the pancake batter with the back of a spoon.
Depending on the size of your pan, you should be able to fit about 3 into the pan at the same time.
Cook on a very low gentle heat until golden brown on both sides and nice and light and fluffy on the inside.
Transfer to serving plate and top with all you favourite garnishes.