Banana, oat and almond pancakes
These pancakes are dairy-free, flour-free, gluten-free and sugar-free too! So they are really pretty healthy – ideal for breakfast or snacking during the day. At breakfast time, try serving them with maple syrup, honey or crème fraîche.
Ingredients
Method
- Put everything in a food processor and blitz until you get a thick mixture. Add more milk or oats if needed to get the right consistency, then add a spoonful of oil to the mixture.
- Lightly grease a pancake pan and heat. When it’s hot, turn down the heat and add dollops of the batter, letting them spread out and make circular cookie shapes – 4 or 5 pancakes should fit in the pan.
- When the surface of the pancakes is almost set, flip them over and cook for another minute or so.
- Repeat with the remaining batter.
- Serve the pancakes warm or at room temperature.