Banana Pancakes with Date Drizzle
10 minutes preparation, 10-15 minutes cooking time
Serves 2-4 depending on how hungry you are!
Banana Pancakes
Ingredients
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1 cup of oat flour (or make own by processing oats in a blender or food processor)
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¼ cup of wholegrain flour of your choice (I recommend wholegrain/wholemeal)
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1-2 tsp baking powder (I recommend 2 tsps for a fluffier pancake)
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Pinch of salt
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1 cup of almond milk
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1 ripe banana
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Optional cinnamon to taste (I normally add 1/2 - 1 tsp cinnamon)
Method
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Heat oven to 180C (350f), prepare baking trays lined with baking paper.
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Mix all dry ingredients in a bowl, add milk and mashed banana. Mix until well combined and adjust liquid to get the desired thickness of batter.
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Scoop about ¼ cup of batter for each pancake onto the tray.
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Cook in oven for 10-12 minutes depending on oven, I cooked the pancakes pictured above with chickpea flour and they took 15 minutes.
Date Drizzle
Ingredients
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6-7 dates
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1 cup of Almond milk
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1/2 tsp of Cinnamon
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Zest of 1 orange
Method
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Blend all ingredients until smooth, warm over stove if desired (a high powered blender will warm the ingredients up anyway using friction.)
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Stack pancakes, top with seasonal fruit and pour over date drizzle. If you would like your drizzle to be runnier just add more liquid.
