Banana Pancakes

Prep time 10 minutes

Cooking time 1-2 minutes per pancake (total 40 minutes)

Serves 20 (2 per portion)

Ingredients

• 350g Yellow Split Pea Flour
• 350g gluten free self-raising flour
• 1 tsp xantham gum
• 1 tsp baking powder
• 4 ripe bananas, mashed
• 650ml soya milk
• 100g margarine, melted and cooled
• 1 tbsp vanilla essence
• 1 tsp lemon juice
• 2 tbsp vegetable oil

method

Stir all the ingredients together in a large mixing bowl. 

Add the bananas, soya milk, margarine, vanilla essence and lemon juice and mix well until you have a thick batter. Add a little more milk if necessary. 

Place a large frying pan over a medium heat and add a little of the vegetable oil. 

Once hot, add tablespoons of the pancake mix to the pan, leaving a gap between each one and cook the pancakes for 2 minutes on each side until golden. 

Keep pancakes warm on a baking tray in a low oven while you cook the rest of the pancakes. 

Serve warm. 

serving suggestion

Vegan whipped cream I Fresh blueberries