Oat & cinnamon breakfast pancakes
A hearty, healthy spin on brunch that’s quick enough to make for a weekday treat and also happens to be vegan.
- Serves3 (2 pancakes each)
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 50g Essential Porridge Oats
- 150g Essential Self Raising Flour
- ¾ tsp baking powder
- ½ tsp ground cinnamon, plus extra to serve
- 2 ripe Essential Bananas
- 230ml Alpro Oat No Sugars Chilled Dairy Free Milk Alternative
- 1 tbsp maple syrup, plus extra to serve
- 1 tbsp Vegetable oil
- Alpro Plain Natural Dairy Free Soya Yogurt Alternative, to serve
Mix the oats, flour, baking powder, cinnamon and a pinch of salt in a large mixing bowl. Mash 50g banana with a fork and put in a jug with the oat drink and maple syrup; whisk together. Whisk the banana and oat drink mixture into the dry ingredients.
Heat a large frying pan over a medium heat. Add 1 tbsp oil and, once hot, add 2 spoonfuls of batter per pancake (you should have enough for 6 pancakes and be able to cook 2-3 at a time). Cook for 2-3 minutes until the surface is covered in bubbles, then flip and cook for another 2 minutes on the other side; transfer to a warm platter. Repeat with the remaining batter, adding more oil to the pan as needed.
Serve topped with a dollop of yogurt alternative, the remaining banana, sliced, extra maple syrup and a sprinkling of cinnamon.
Its warming, aromatic notes make this a favoured spice for puddings and bakes, particularly those involving apples and pears. It’s also delicious stirred into hot chocolate or savoury lamb stews.
Typical values per serving when made using specific products in recipe