If you’ve been following along with my instagram, you’ve probably noticed I’ve got a bit of a thing for pancakes. There are so many different pancake recipes out there but my favourite has got to be the easiest. Banana, oats, water + blender. That’s all you need. Boom, cook em’ up and you’re good to go. It’s essentially a bowl of oatmeal just in a way that I would rather eat oatmeal. Not that I have anything against oatmeal… I’d just rather have pancakes! Plus, I’m having a lot of fun with toppings, just take a look!
ingredients (approx. serves 2)
- 1 ripe banana (you want brown flecks on the peel)
- 1 cup of rolled oats
- 1 cup of water or dairy-free milk
- 1 teaspoon cinnamon
- 1/4 cup frozen raspberries
- 1 tbsp almond butter
Put the frozen raspberries in a bowl and let thaw while you get everything else going. Toss the banana, rolled oats, water or df. milk and cinnamon into your blender and blend away until everything is well combined. Turn the heat to medium/high and once it’s heated up you’re good to go so long as you have a good non-stick pan, then you don’t need to add anything. If you do, then melt a teaspoon of vegan butter. Cook up the pancakes as you would with any other recipe, keeping an eye on them and flipping when the bubbles stop and they seem ready. When the pancakes are ready, build up your stacks and top them up the almond butter. The raspberries should be soft at this point so I like to mash them up a bit to make a little bit of a sauce and then you know what to do, put that goodness on top of your stack and get to eating!