Holiday Pancakes
Quick and easy vegan and gluten-free pancakes that everyone can enjoy!
Gather
- 200 g Oat flour (blend regular oats) (gluten free if required)
- *optional 1 teaspoon baking powder
- 2 medium Bananas (approximately 200g)
- 300 ml Milk (we use unsweetened carton coconut)
- Oil for cooking
- Toppings of choice
Prepare
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Put everything in the blender and blend until smooth.
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Melt/heat a small amount of oil in a small frying pan. Pour in a drop of batter and allow to cook. When you see bubbles on the surface, flip over and cook on the other side. Remove from pan. Test!
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Adjust your mixture if necessary - add more oats or milk if needed. Note that the batter will thicken on standing.
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Cook the pancakes to the size you require. If they are not being eaten immediately, stack in the oven on a low heat (no need for foil or grease-proof paper).
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Load with toppings, take a photo, send it to us or post online using @LifeDietHealth or use the hashtag #LifeDietHealth
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Enjoy!
Tips & Storage
- Top with nut butters, fruits, yogurts, sauces, compotes, nuts, chocolate.
- Store any remaining pancakes in the fridge. Reheat in the toaster.
- Batter can be stored in the fridge for 1-2 days (it will thicken on standing so just add a bit more milk before using).
