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Pancakes with caramelised banana
So light and fluffy, you'll go simply bananas for these breakfast pancakes.
Almond
Desserts
Breakfast
Vegan
Vegetarian
Lactose free
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- 3 bananas
- 300ml Alpro Almond Drink
- 4 tbsp agave syrup
- 2 tbsp sunflower oil
- 200g spelt flour
- 1 tbsp baking powder
- ½ tbsp cinnamon
- 1 tsp salt
- Extra fruit for serving
Use gluten free flour
Ingredients
- 3 bananas
- 300ml Alpro Almond Drink
- 4 tbsp agave syrup
- 2 tbsp sunflower oil
- 200g spelt flour
- 1 tbsp baking powder
- ½ tbsp cinnamon
- 1 tsp salt
- Extra fruit for serving
Use gluten free flour
Preparation
1
Make the batter. Mash one of the bananas in a large bowl, and whisk in the Alpro Almond drink, agave syrup and sunflower oil until it's well mixed together.
2
In a seperate bowl, sift together all the dry ingredients then tip them into the Alpro Almond mixture and whisk until blended.
3
Cut the 2 remaining bananas into 12 slices.
4
Heat a lightly oiled frying pan over a medium heat and lightly sauté the first 3 banana slices for 30 seconds or so.
5
Pour 2-3 tbsp of batter over the banana and cook for 1-2 minutes, until the pancake base is set and bubbles pop up over the top. Flip the little pancake, together with the banana slices underneath, and cook the other side for a minute.
6
Repeat 3 times until all the batter and banana slices are used up. Serve piping hot with your favourite fruit. Yummy scrummy!
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