Prep time 10 minutes
Cooking time 1-2 minutes per pancake (total 40 minutes)
Serves 20 (2 per portion)
- 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
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.
Vegan whipped cream I Fresh blueberries