Pancakes are flat and can be tasty.


125ml almond milk
1 small overripe banana (about 80g)
1 tbsp vegetable oil, plus extra for cooking
1 tsp cider vinegar
100g plain flour
½ tbsp baking powder
pinch of salt


Pancake Day needn’t always be about the eggs and milk. The banana gives the mix a bit of body and some natural sweetness. The oil replaces the richness of egg yolk. The rise in these pancakes comes from the baking powder, so you’re best to make them as soon as the batter is ready, rather then let it rest, or it will lose its potency. The acid in the vinegar reacts with the baking powder to give it some extra oomph, and makes for a fluffier result.

Written by Kerry Leese

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