These make thick American-style pancakes as opposed to the French crêpes.  They are a good base for adding other fruits or serve with honey and fruit on the side.  I sometimes add a teaspoon of cinnamon too.

Makes 10 – 14

  • 2 or 3 medium bananas
  • 150g plain or gluten-free flour
  • 1tsp baking powder
  • 1 tbsp vegetable oil and more for the pan
  • 200ml oat milk
  1. Mash the bananas well with the back of a fork.
  2. Mix the flour and baking powder together in a bowl.  Add the mashed banana and vegetable oil.
  3. Add the oat milk and whisk it altogether.  It will create a thick batter.
  4. Heat a little small amount of vegetable oil in a frying pan on medium/high heat.
  5. Dot tablespoonfuls of the mixture around the pan.
  6. Flip the pancakes over when you see air bubbles popping on the surface and that the outsides are looking less glossy.
  7. You’ll need to do several batches. Serve immediately or keep warm in a low oven while you make the rest.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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