Banana and Oat Pancakes with Currants
These pancakes are the first thing I made when I got to Finland. We had just collected a bucket full of red and black currants and I thought they would go well with some pancakes. I mean, what doesn’t?
Makes 12 small or 6 medium sized pancakes
what you need
1 ripe banana
1 cup of oat milk
2 teaspoons apple cider vinegar
1/2 cup plain flour
1/2 cup oat flour
1 tablespoon maple syrup
2 teaspoons baking powder
1 teaspoon cardamom powder
Pinch of salt
coconut oil for frying
What to do
Place the milk and apple cider vinegar into a small bowl and allow to sit for 5 minutes to curdle.
Sift the flours, baking powder, cardamom powder and salt into a large bowl and mix well to combine.
Mash up the banana with a fork (it doesn’t have to be perfectly smooth) and then add it to the milk mixture, along with the maple syrup. Add the wet mix to the dry ingredients and whisk until smooth.
Heat a bit of coconut oil in a frying pan on a medium heat. Scoop a 1/4 cup of mixture into the pan and cook for about 2 minutes of each side until nice and golden brown.
Serve with sliced banana, berries and maple syrup!