Vegan Banana and Almond Pancakes

• Mixing bowl
• Whisk
• Wide nonstick frying pan
• Ladle
• Spatula

• 170 g all purpose flour
• 50 g almond flour *
• 1.25 tbsp of baking powder (15 g)
• 45 ml olive oil
• 300 ml non-dairy milk (I use ripple’s pea milk)
• Pinch of table salt
• 60 g of pure maple syrup
• 3 a little over ripe bananas
• 1 tbsp of vanilla extract

Optional: Frozen blueberries/ vegan dark chocolate chips/ chia seeds

1. In a mixing bowl, smash the bananas until they reach a paste like texture (some lumps are ok if you don’t mind them in your pancake) .
2. Add the milk and whisk well until well combined. Add the olive oil, the maple, the vanilla extract and the salt and mix.
3. Sift the flours on top of the banana mixture, add the baking powder. Whisk well and stop as soon as well combined.
4. Heat the frying pan on medium heat. Spray or spread your preferred frying oil (you will need a very very small amount if you are using a nonstick pan).
5. Use the ladle to pour equal sized circles on to the pan (I like to use a small ladle and make myself mini pancakes), At this point, add any additions you would like to put in (chocolate, blueberries, etc.) 
6. After roughly 2 minutes, when the pancake batter starts to bubble all over, turn over the pancakes and wait another 2 minutes.
7. Enjoy your fresh batch of nutritious, soft, fluffy and delicious pancakes with your favorite pancake topping.
8. Enjoy!

  Notes - 

I used this recipe a lot to give to my son when he was a baby / toddler, I used to change the flour every time to try and give my son different nutrients in a combination that he always liked. I used flaxseed meal / hazelnut flour, coconut flour, spelt flour or any other flour you like. I also added chia and hemp seeds to the mixture to boost their nutritious value.