ALLERGY-FRIENDLY VEGAN BANANA PANCAKES
Cook time: 10-15 mins
Serves: 2-3
Ingredients:
* 2 ripe bananas (plus extra for topping)
* 1 cup milk (E.g. coconut, almond or oat etc.)
* 1/2 cup plain flour
* 1/2 cup self-raising flour
* 1.5 tbs oil (E.g. coconut, rice bran or canola etc.)
* 1.5 tbs rice malt syrup
* 1 tsp vanilla essence
* 0.5 tsp baking powder (optional)
Process:
1. Peel and mash bananas with a fork in a mixing bowl and combine with all wet ingredients (milk, oil, malt syrup and vanilla essence).
2. Add dry ingredients (flour and baking powder) and combine well.
3. Cook over medium-high heat in a non-stick fry pan (approx. 1-2 mins per side), ensure pan is lightly greased if it isn’t a non-stick pan.
Notes and sources:
* Recipe originally adapted from Kelly’s recipe over at The Pretty Bee
* Alternative flours can be used for alternative dietary options, although if no self-raising flour is used then 1 tsp of baking powder should be included in the recipe.
* Organic ingredient recommendations (Australia): flours from Macro (available at Woollworths), rice malt syrup from Pureharvest, vanilla essence from Queen