these yummy, cruelty free american style pancakes are just perfect for a saturday morning treat, you can also use gluten free flour to make them even better for you.

ingredients:

2 tablespoons ground flax seed
6 tablespoons water
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large ripe bananas
1 cup almond/soya milk
1 teaspoon vanilla extract
your choice of toppings



method:

start by mixing the flax seed and water in a bowl and placing to one side. this will serve as your egg replacement - you can also use egg replacers if you have them.

mix the rest of your dry ingredients together in a bowl.

in a separate bowl or a food processor mix the banana, milk and vanilla until it is all smooth. at this point your egg mix should have combined to make a gloopy mixture like this:

 

mix the egg mixture into your wet mix. add to the dry ingredients and whisk well.

at this point you can put your mix in the fridge to use later if you're more prepared than I am!

once you're ready to cook, heat a frying pan to a medium heat and spray with a sunflower oil cooking spray like fry-light.

once the cooking oil is clear, pop a ladle-full of mixture into the pan and spread gently with the back of the spoon. cook until the top starts to bubble and the sides look firm (around 2 minutes), then slide a spatula underneath and flip the pancake over and cook for another 1 or 2 minutes.

repeat for the rest of the mixture, add your toppings and enjoy!

 

I'm not actually vegan so I was a bit naughty and had whipped double cream on mine, however if you want them fully dairy free they are amazing with fresh banana and maple syrup or icing sugar mixed with water to create a lovely sugary drizzle.