That’s right, another pancake recipe coming right at you! Because I feel like I’m getting into the swing of making them and I’m super happy with this mixture to create the perfect breakfast pancakes – which are gluten-free, dairy-free and can be vegan (if you use maple syrup in place of honey) – so great for everyone to enjoy.
The lovely people at Eat Natural sent me a selection of their wonderful breakfast and snack products so I’ve used their addictive Super Granola with almonds, seeds and honey as a crunchy topping for this delicious oat and banana packed stack of goodness. Feel free to add cacao/cocoa powder to the batter, replace cinnamon for ginger or even use turmeric powder to give them a boost – whatever takes your fancy on Pancake Day!
- 100g oats (I used Quaker)
- 50g brown rice flour (I used Indigo Herbs)
- 1 tablespoon flaxseed (I used Linwoods)
- 1 teaspoon cinnamon
- 1 banana
- 160ml almond milk (I used Alpro)
- 3 tablespoons maple syrup or honey (I used Clarks)
- ½ teaspoon vanilla extract
- Eat Natural Super Granola with almonds, seeds and honey
- Drizzle of honey or maple syrup
- Natural yogurt (can be dairy-free)
- Fresh or freeze-dried fruit (I used Lio Licious)
- Place the pancake ingredients in a blender (I use my Ninja Kitchen) and whizz up until smooth and slightly thick.
- Heat some oil in a large pan and place 1-2 spoonfuls per pancake once hot – depending on the size of your pan, cook 2-3 at a time. Cook for 2 minutes then flip over and continue cooking for a further couple of minutes until golden.
- Repeat with the rest of the mixture then serve, topped with yogurt, drizzled with honey, sprinkled with granola and decorated with fruit. YUM!