Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Fluffy vegan breakfast pancakes made with banana, oats, oat milk, blueberries, cinnamon, and a little maple syrup.
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Ingredients
mixing bowl, fork, whisk, non-stick frying pan, spatula
Method
Peel the bananas into a large bowl and mash them with a fork until mostly smooth, leaving a few small pieces for texture.
Very ripe bananas make the batter easier to whisk and naturally sweeter.
Whisk in the oat milk, then add the oats, baking powder, cinnamon, and a pinch of salt. Stir for 1 minute until the oats are evenly coated and the batter is thick.
More to plan
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Leave the batter for 4 to 5 minutes so the oats soften, then fold through two-thirds of the blueberries without crushing them.
Heat a thin film of vegetable oil in a non-stick frying pan over a medium heat. Cook heaped spoonfuls of batter for 2 to 3 minutes on the first side until bubbles appear and the edges look set, then turn and cook for 1 to 2 minutes more.
Keep the pancakes small so they turn cleanly without egg.
Stack the warm pancakes on plates and finish with the remaining blueberries and a light drizzle of maple syrup.
