The ultimate healthy pancake recipe! Easy, delicious and full of goodness. Top with my quick blueberry compote for an extra special weekend breakfast. Vegan & GF.
Add the banana, oats, flour, milk, maple syrup and coconut oil into a food processor and blitz until smooth. Pour the mixture into a bowl and stir in the baking powder and apple cider vinegar until just combined. Set aside for 10 minutes to thicken.
Preheat a large frying pan over a medium heat and add enough coconut oil to coat the base.
When the pan has preheated completely, pour ¼ cup portions of the pancake batter onto the base. You should notice bubbles forming on the surface. Cook until the majority of these bubbles have popped, then use a fish slice to flip the pancake over. Cook for another 2 minutes or until golden brown.
Repeat step 4 until all the pancakes are cooked, remembering to grease the pan each time. Depending on how large your pan is you may be able to cook several in one go. If not, you can keep the cooked pancakes warm at the lowest temperature in the oven whilst you fry the rest.
Stack the pancakes onto plates and dress liberally with the blueberry compote, a sprinkle of pumpkin seeds and a drizzle more of maple syrup.
This recipe doubles perfectly if you are cooking for a crowd.
Any uncooked pancake batter will keep in an airtight container in the fridge for up to 2 days.
A few ingredient notes: