Foodtactics

Banana Pancakes

vegan banana pancakes topped with blueberries

As much as we love a creamy porridge for breakfast, when we have more time at the weekend, we like changing up the breakfast game. Pancakes! Stirring the various ingredients together in pyjamas, the smell that fills the kitchen as soon as the batter touches the hot pan for the first time and slowly layering pancake after pancake on top of each other to form an ever-increasing stack. This is the pure weekend feeling!

125g flour
3 tbsp coconut sugar
2 tsp baking powder
1 pinch of salt
cinnamon
1 ripe banana
150ml oat milk
1 tablespoon peanut butter
coconut oil

toppings of your choice

Mix the flour, the sugar, a pinch of salt and the baking powder in a bowl. Add cinnamon to taste.
Crush the banana and mix it with the milk and peanut butter in a second bowl. Then carefully fold the flour mixture into the banana mixture. Let the batter rest for about 10 minutes.
Heat some coconut oil in a pan and add about 2 tablespoons per pancake to the hot pan. As soon as small bubbles form on the surface, you can turn the pancake over. Serve with your favourite toppings. We love fresh fruit, coconut yoghurt and peanut butter.

makes about 10 pancakes

makes about 10 pancakes

Ingredients

125g flour
3 tbsp coconut sugar
2 tsp baking powder
1 pinch of salt
cinnamon
1 ripe banana
150ml oat milk
1 tablespoon peanut butter
coconut oil

toppings of your choice

Tactic

Mix the flour, the sugar, a pinch of salt and the baking powder in a bowl. Add cinnamon to taste.
Crush the banana and mix it with the milk and peanut butter in a second bowl. Then carefully fold the flour mixture into the banana mixture. Let the batter rest for about 10 minutes.
Heat some coconut oil in a pan and add about 2 tablespoons per pancake to the hot pan. As soon as small bubbles form on the surface, you can turn the pancake over. Serve with your favourite toppings. We love fresh fruit, coconut yoghurt and peanut butter.