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 incredibly moist cake harnesses the power of amaro, olive oil, and a little bit of orange for a lovely floral and fruity flavour.
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
Picture this: you get home and see the slow cooker on the kitchen bench and you feel defeated until you realise it contains a slow-cooked harissa lamb shoulder!
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.