These vegan pancakes are quick and easy to make for a wholesome breakfast. Why not experiment with different flavour combinations – for example you could swap out the cinnamon for lemon zest and frozen blueberries. Serve with a generous drizzle of nut butter for some extra protein.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
INGREDIENTS
- 2 cups (180 g) rolled oats
- 2 overripe bananas
- 1½ cups (375 ml) soy milk, plus extra if needed
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- Small amount of olive oil, for cooking
- Chopped fruit, to serve
- 100% natural nut butter of your choice, at room temperature or melted slightly, to serve
METHOD
-
Combine the oats, banana, soy milk, cinnamon and baking powder in a blender. Blend for 1 minute or until smooth.
-
Set aside for 5 minutes to rest and thicken. If the batter is too thick for your liking, stir in some extra soy milk until the batter reaches your desired consistency.
-
Heat a small amount of oil in a medium frying pan over medium heat. Pour in the pancake batter until it fills three-quarters of the pan. Cook for 2 minutes, until you start to see bubbles forming on the surface. Flip the pancake and cook for another 2–4 minutes, until golden.
-
Remove the pancake from the pan and continue until all the batter is used. If you have a large frying pan or griddle pan you could cook more than one at a time.
-
Serve the pancakes warm, topped with chopped fruit and drizzled with nut butter.
This salad is made with raw vegetables which makes it quick and easy. It is delicious for lunch or dinner on hot days.
Leading obesity and health expert, Dr Nick Fuller, shares his tips on getting the whole family healthy this festive period.
Plus, why healthy habits require a whole-family approach.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This easy-to-follow rocky road recipe from Buddy Oliver is a fun one to make with kids
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
The dual cooking process of making bagels takes time and patience but ensures a perfect balance of flavour and texture. Once poached, finish them with toppings of your choice, then bake.
This miso soup hits the spot when you’re craving something salty and comforting.
Healthy and kid-friendly, these baked banana bars from Charlotte Stirling-Reed are ideal for a quick and easy breakfast for grabbing on the go.
Jamie Oliver’s flavour-packed prawn curry takes just 10 minutes to prepare with no compromise on taste – think juicy prawns, chickpea and mango in a creamy coconut curry sauce, all finished with a crunchy Bombay mix topping.
The Indo-Chinese dish Gobi Manchurian is one of the best ways to cook cauliflower.
