House & Garden UK
1 medium very ripe banana
80g berries (blueberries/raspberries/blackberries in any combination)
1tbsp coconut oil (melted) + enough for greasing
130g self-raising flour (gluten-free works just as well if needed!)
100ml tsp vanilla extract (or 1⁄2 tsp vanilla bean paste)
100ml non-dairy milk
In a medium-sized mixing bowl, mash the banana, berries, vanilla and coconut oil together until pourable and free of large lumps.
Next add in the flour until a thick, but even batter is formed.
Lastly, whisk in the milk until smooth and set aside.
Grease a shallow, non-stick frying pan or skillet with coconut oil and place onto a moderate heat. After 3-5 minutes, add a ladle of batter (or multiple, depending on the size of your pan) to the pan, leaving enough space for each to slightly expand.
The mixture should start to bubble after 1-2 minutes, and once bubbles begin to show in the centre of the pancake, use a spatula or turner to flip it over.
Once cooked for 1-2 minutes on each side, the pancakes should be golden brown in colour and have risen by about 1cm.
Repeat until you have used all of the batter, which should make around 10 medium-sized pancakes.
Delicious topped with velvety coconut yoghurt and blueberries.
Feature Image: Yakynina Anastasia, Unsplash