Put your vegan pancake reservations to the one side and open your mind to a world of baking without eggs.
Let the banana take care of the binding and allow the baking powder and bicarb work their rising magic because these pancakes are made from nothing less than vegan batter perfection.
And if you don’t believe us, we dare you to try them for yourself and be wowed by a dairy free dish that can rival any of its egg and milk packed counterparts.
Now that’s how you ring in two weeks of non-stop sport!
1 cup flour
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1/2 tsp freshly grated nutmeg
1 banana, mashed
1/2 cup coconut milk
1 tbsp soya butter
1 tbsp sunflower oil
In a large bowl mix all the dry ingredients together. Whisk the wet ingredients together in a separate bowl and then add to the dry ingredients.
Melt the butter and oil together in a frying pan/skillet and add to the bowl ensuring everything is fully incorporated – I like to whisk and then use a spatula to scrape down the sides.
Allow the pancake mix to sit for a while. Meanwhile heat more oil in the pan and ladel in about a 1/4 cup at a time. I don’t like to overcrowd the pan so only cook one or two at a time.
Cook until bubbles appear before flipping over and cooking for a further few minutes on the other side. Keep the pancakes warm in a low oven.
1/2 cup walnut pieces
1 tbsp agave
Wipe the pan, add the walnuts and toast on a medium heat for a few minutes before adding the agave.
Allow the walnuts to become sticky and then slightly hard – make sure to keep the nuts moving so they don’t stick to the pan.
Serve the pancakes with fresh berries, the candied walnuts, another good grating of nutmeg and lashings of agave or maple syrup.