Naturally gluten-free, dairy-free and vegan.These flavourful pancakes make for a delicious Sunday brunch option or a quick mid-week breakfast. Just mix all of the ingredients in a blender, pan fry and serve.
3/4cupsalmond beverageother nut or oat beverages can also be used
2ripe bananasdefrosted if frozen
2tbspapple cider vinegar
Add all ingredients into a blender. Blend until smooth.
Let mixture stand for 10 minutes so that the oats can absorb the moisture and fluff up.
Add a tbsp of oil to a large frying pan and set to low/medium heat. Use approx. 1/4 cup of batter for each pancake and smooth batter in the pan. If the batter becomes too thick, mix in another tbsp of almond beverage or water.
Cook for 7 minutes per side, or until golden brown.
Top with favourite fruit, nuts, syrup.
These pancakes are great fresh but can also be frozen and reheated in a toaster for a quick mid-week breakfast. They freeze well for up to 2 months.