Ingredients
Equipment
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.
