These quick and easy banana pancakes are dairy-free and eggless. They can be ready in just 10 minutes, and wolfed down in one! Perfect for busy mornings.
Each pancake (without the optional toppings) provides 119 kcal, 2.5g protein, 22g carbohydrates (of which 5g sugars), 2g fat (of which 1.5g saturates), 1.5g fibre and 0.22g salt.
- 2 bananas, peeled (approx. 160g/5oz peeled weight)
- 120g/4½oz plain flour
- 1 tsp baking powder
- 120ml/4¼fl oz oat milk (or other plant-based milk)
- 3 tsp coconut or vegetable oil
To serve (optional)
Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth.
Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes.
To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm.
Try adding other flavours to the batter. A pinch of cinnamon or a dash of vanilla extract are delicious, or a spoon of nut butter adds extra protein.
These pancakes are also vegan, but honey isn't so stick with maple syrup as a topping.