Whizz up these light vegan pancakes for breakfast, brunch or dessert – they’re delicious and nutritious any time of the day.
Makes 6 pancakes, per pancake: 141 kcal, 4g protein, 30g carbs, 1g fat, 2g fibre
Ingredients
- 100g ripe banana
- 250ml unsweetened, non-dairy milk
- 200g self-raising flour
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- Powdered sweetener to taste
Method
- Mash the banana in a bowl, then whisk in the milk and add the flour a little at a time until well combined.
- Warm a medium-sized, non-stick frying pan over a medium heat.
- Add half the batter and cook until the edges start to firm up and the middle is bubbling, then flip over and cook the other side for 1 min or until golden brown. Remove from the pan, pop on a warm plate and cover. Repeat for the second pancake.
- Serve drizzled with lemon juice and sprinkled with sweetener to taste.
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