🌟 Servings: 1-2 (Makes ~8-10 mini pancakes)
🌟 Cook Time: 10 mins
📝 Ingredients:
- 75ml (1/3 cup) oat milk (or any plant-based milk)
- ½ tbsp apple cider vinegar (or white vinegar)
- 50g (0.4 cups) flour (all-purpose or gluten-free blend)
- ½ tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- ½ tbsp vegetable oil (plus extra for frying)
- 1 banana (ripe, sliced into ~½-inch rounds)
👩🍳 Method:
1️⃣ Make “Buttermilk”:
- Mix oat milk + vinegar in a small bowl. Let it sit for 5 mins until slightly curdled.
2️⃣ Prepare Batter:
- In a bowl, whisk together flour, baking powder, salt, and vanilla.
- Pour in the “buttermilk” and oil, then stir until smooth (small lumps are okay).
3️⃣ Coat Banana Slices:
- Dip each banana slice into the batter, fully coating both sides.
4️⃣ Cook Pancakes:
- Heat a lightly oiled non-stick pan on medium-low heat.
- Place batter-coated bananas in the pan and cook for 2-3 mins per side until golden.
- Flip gently and cook the other side.
5️⃣ Serve & Enjoy!
- Best served warm with maple syrup, yogurt, or nut butter.
💡 Tips & Variations:
- Fluffier pancakes? Let the batter rest for 5 mins before cooking.
- Extra flavor? Add cinnamon or chocolate chips to the batter.
- Gluten-free? Use a 1:1 GF flour blend.
These make a perfect quick breakfast or snack! Let me know if you try them. 😊\
1. Can I use a different type of milk?
Yes! You can substitute oat milk with almond milk, soy milk, or even regular dairy milk if you’re not vegan. The vinegar will still curdle it slightly to create a buttermilk-like consistency.
2. Can I make the batter ahead of time?
It’s best to cook the pancakes immediately after mixing the batter, as the baking powder starts working right away. If left too long, the batter may lose its fluffiness.
3. How do I prevent the pancakes from sticking to the pan?
Make sure your pan is lightly oiled and heated to medium-low heat before adding the banana slices. If the heat is too high, the outside may burn before the inside cooks.
