Plant based pancakes don't have to be plain!

You really don't need an excuse to enjoy pancakes for breakfast, and even less so when its pancake day!

 The easiest recipe we know is the mug method; pick a mug/or cup and use it to measure out 1 mug of flour & 1 mug of milk. Add a pinch of baking powder and 1 egg to the flour and milk, whisk up and you have your simple pancake batter. 

 However you might want to switch it up this year with a plant based recipe. This year, we tested some coconut blueberry pancakes and loved them!

So here's the recipe for you to try at home:

Ingredients (make 3-4 pancakes):

      50g Standard flour

      1tsp of baking powder

      150ml coconut milk

      1tbsp raw sugar

      1 banana

      Optional:

      1tbsp desiccated coconut 

      handfull frozen blueberries

Method:

     With the skin on, slice the banana in half length and then in half again length ways. Place on a baking tray skin side down and sprinkle the flesh side with half of the raw sugar. Then place the banana's under a medium grill until the sugar has browned. 

      Sieve the flour and baking powder into a bowl, add in the remaining sugar and whisk together with the coconut milk (note: if using canned coconut milk shake well before adding). Its is at this point where you add in any optional extras such as desiccated coconut and blueberries. 

       Heat a frying pan on low to medium heat and add a dash of oil. Use roughly 2-3tbsp worth of batter to make each pancake, once they start to bubble through its time to flip them. These wont be as sturdy as your usual egg pancakes, so take a little extra care when flipping. 

     Plate up with your caramelised bananas and toppings of your choice (we recommend a drizzle of honey and few extra berries) and enjoy! 

Be sure to tag us in any of your attempts this pancake day and we hope you enjoyed them as much as we did!