Find yourself with some overly ripe bananas at the end of every week? Well don't we have the recipe for you! This simple + wholesome Banana Pancake recipe is the perfect way to ensure those ripe bananas don't go to waste while also acting as the perfect natural sweetener! Let's get into it!
- 3 C oat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 finely mashed bananas
- 1 400ml can coconut milk (I used Cha's Organics original)
- 1.5 tbsp oil
- 1 tsp vanilla
Throughly whisk dry + wet ingredients separately then combine mixtures. Bring a greased pan to med heat and fry for ~5 mins each side! Feel free to add any nuts, spices or fruit to your cakes before flipping too! Finish em off with some of your favourite toppers, our go-to is our vibrant Pulp Crunch for that added crunch and fibre 👌🏼 And BOOM, you've got yourself a yummy breakfast that fuels while rescuing produce you have at home!
Makes around 14 cakes the size of an ice cream scoop!
P.S. feel free to freeze any of the mix to save for a rainy day! Or you can also bake these cakes in the oven at 350 for around 8-10 mins and then freeze so you have a toaster friendly pancake ready for your busy mornings!
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