Vegan Banana and Maple Pancakes*

Pancake Tuesday comes but once a year but given this recipe is both quick to make and extremely tasty, I like enjoy them a little more regularly! The batter holds for a day so if you’re serving brunch you can be prepped and ready for your guests.

Serves 4. 

• 4 tablespoons Maple Syrup

• 1 tablespoon apple cider vinegar

• 170g plain flour

• 30g Coconut Flour

• 1 tsp baking powder

• Pinch salt

• 1 tsp ground cinnamon (optional)

• 1 teaspoon of vanilla extract

• 400 ml plant based milk.

• Coconut oil - to cook.

Topping -

• 4 tbsp maple syrup

• 1 medium banana sliced

• Flaked almonds

Method -

In a mixing bowl combine all your pancake ingredients and whisk together until a batter is formed and there are no lumps. Ideally leave this to rest for an hour or overnight.

In a separate pan melt a tablespoon of coconut oil and fry your banana slices for 2-3 minutes. Reduce the heat and add the maple syrup. Keep warm while you make your pancakes.

To make your pancakes melt a little coconut oil in a non-stick pan over a medium high heat. Place about 2 tablespoons of batter in the centre. Use the back of the spoon to spread out the mixture and ensure it’s even. Once bubbles come to the surface it’s time to turn it. Cook on the other side and place on a warm plate to keep warm while you make the rest. Pour over the maple and banana sauce and top with flaked almonds. Serve hot and enjoy!

*Thank you to Frontier Foods for collaborating with me on this.

Images - Sean Macnamee.