I flippin' love pancakes!
This no-fuss recipe is dairy-free, gluten-free and doesn't skimp on flavour one bit.
160ml almond milk
1 tbsp apple cider vinegar
1 tsp baking powder
Pinch of cinnamon
Pinch of salt
1 tsp vanilla extract
1. Blitz up the oats in a food processor to create an almost flour consistency and then add in the banana, baking powder, cinnamon and salt and whizz up again.
2. In a separate bowl, mix together the almond milk, apple cider vinegar and vanilla extract. Then add all this to the rest of the mix and blitz in the food processor for a minute or two.
3. Heat some coconut oil in a small pan on a medium-high heat and then add the batter in spoonfuls into the pan and cook until you start to see some bubbles forming in the middle (should be about 2 mins) and then flip until browned on the other side. Repeat with the rest of the batter.
4. Tuck in and enjoy!