Little S has gone off toast – I think she’s at that age when taste buds become extremely fussy since she only eats small amounts of everything but cucumber. And there isn’t too much nutrition in cucumber alone! So, I had to come up with a suitable breakfast alternative that will provide a bit more sustenance to her mornings and keep her going until lunch, to avoid the inevitable ‘I’m hungry!’ 10 minutes after breakfast had finished.
She loves pancakes, so I came up with this classic banana version with the added goodness from the bananas and the benefit of being able to make a large batch at the weekend to be heated up throughout the week. Pancakes are also a great choice for boosting calcium intake by using fortified milk (oat in our case).
These fluffy delights are packed with banana flavour and make a fabulous breakfast (or snack or pudding) when drizzled with maple syrup. This one is definitely going to become a staple in our house.
Banana Pancakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1/2 cup mashed bananas, probably able 2 medium sized ones
- 1 cup plain flour
- 2 tsps baking powder
- 1 1/4 cups oat milk
- 1 tbsp caster sugar
- pinch of salt
- 1 tbsp sunflower oil
– Whisk the oat milk, oil and sugar into the mashed bananas.
– Sift in the flour, salt and baking powder.
– Whisk to a smooth consistency. Set aside.
– Heat a frying pan until hot, drizzle in a little oil.
– Fry dollops of the dough until bubbles come to the surface and the bottom has turned golden.
– Turn and fry the other side til golden
– Keep warm whilst you cook the others.
– Serve dusted with icing sugar and drizzled with maple syrup.
– Or, keep in the fridge until needed, and warm for 20-30 seconds in the microwave or 2-3 minutes in a moderate oven.