Name: Vegan pancakes
Ingredients: 400ml oat milk (not barista style); 2 tbsp caster or granulated sugar; 200g self-raising flour; 100g porridge oats, blended into a fine flour (or substitute extra flour); 1 tsp baking powder; ½ tsp bicarbonate of soda; 2 tsp lemon juice; ½ over-ripe banana, mashed with a fork (55g, peeled weight); 2 tbsp vegan butter (or olive oil); Flaked sea salt

New

Brunch Veganisable

Makes 8-10 pancakes

Prep 5 min

Cook 30 min

For best texture, use oat milk that is not the barista grade (this will make them claggy) to make these fluffy pancake. Top them with the miso butter pear above, or with any other pancake topper that you like.

Ingredients

400ml	oat milk (not barista style)
2 tbsp	caster or granulated sugar
200g	self-raising flour
100g	porridge oats, blended into a fine flour (or substitute extra flour)
1 tsp	baking powder
½ tsp	bicarbonate of soda
2 tsp	lemon juice
½	over-ripe banana, mashed with a fork (55g, peeled weight)
2 tbsp	vegan butter (or olive oil)
	Flaked sea salt

Method

Add all the ingredients, apart from butter, and 1 teaspoon of salt into a medium sized mixing bowl. Whisk just until everything comes together - don’t overmix, a few lumps and bumps are fine – and leave to rest for 15 minutes.
Meanwhile, place a 20 centimetre frying pan over medium-high heat and allow it to heat up for at least 5 minutes.
Once the pan is hot, add half a teaspoon of butter and ladle enough batterinto the pan to form a pancake roughly 10 centimetre in diameter. Try not to make you pancake too thick, spreading it out slightly. Let it set for about a minute, until small bubbles begin to form at the surface, then carefully flip over. Cook for another minute, until golden on both sides. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.