Plant-based banana pancakes

I have a bad habit of having brioche rolls chocolate chips for breakfast. Which 1- isn’t plant-based and 2- wasn’t going to get well with my cutting off sugar challenge. I did some research and pancakes looked to be a good option. I did remove the sugar from the recipe and added some blueberries (10 grams) per pancake.

 

Calories

273

Fat

10.5g

Carbs

38.9g

Protein

5.6g

Ingredients

9 pancakes

  • 1 large ripe banana (around 150g)
  • 1/4 tsp fine salt
  • 2 tbsp  vegetable oil (rapeseed)
  • 120g self-raising flour
  • 1/2 tsp baking powder
  • 150ml oat, almond, or soya milk

Method

STEP 1
Mash the banana in a mixing bowl. Stir in the salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
STEP 2
Heat a little oil in a frying pan over a medium heat. Add 1/2 ladle of the batter to make American-style pancakes. I did one at a time and added my blueberries before turning it over. Fry on each side for 2-3 mins until golden.
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