Banana Mini Pancake Cereal
Have fun with your breakfast by making mini pancake cereal! Dinky little pancakes topped with fresh fruit and whipped vegan cream!
Serves 4
Ingredients
For the pancakes:
335ml oat milk
1 tsp apple cider vinegar
25–30 drops Foodie Flavours banana flavouring
2 tblsp light vegetable oil
250g plain flour 1
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
2 tbsps coconut sugar – or sub with caster or light brown sugar
Equipment:
Squeeze bottle
Large frying pan or griddle plate
To serve:
Fresh fruit or berries
Vegan whipped cream
Maple or agave syrup
Method
Put the milk into a bowl or jug and whisk in the vinegar, banana flavouring and oil.
Sift the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl then stir in the sugar.
Pour in the milk mixture and whisk together to make a thickish but runny batter.
Pour the batter into your squeeze bottle.
Heat a large frying pan or griddle pan brushed with a tiny drizzle of oil.
Squeeze blobs of pancake batter into small discs roughly 2.5 cm (1 inch) in diameter, spacing each one to give you enough room for flipping them over.
Cook the mini pancakes until bubbles form on the top then carefully flip each one, cooking on the other side until crisp and golden.
Tip the cooked pancakes into your bowl then repeat the cooking process until all the batter is used up.
Serve sprinkled with fresh berries, a drizzle of syrup and a pot of whipped vegan cream for dipping.
Recipe courtesy of Foodie Flavours. To buy the ingredients mentioned in the recipe, simply click here
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20 minutes, plus resting time
Serves 4
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