Fluffy vegan pancakes with banana and hazelnut

Serves: 2
Course: breakfast
Cooking Time: 10 mins
Prep Time: 10 mins
  • 200g plain flour
  • 1tbs baking powder
  • 1/2tsp salt
  • 2tbs sugar
  • 250ml almond milk
  • 3 bananas
  • 30ml vegetable oil
  • 1/2tsp vanilla extract
  • 100g chopped hazelnuts, roasted
  • 100g vegan chocolate
  • 100g dairy free yoghurt
  1. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. In a separate mixing bowl, combine the almond milk, one of the bananas mashed up, vegetable oil and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in half of the chopped hazelnuts.
  2. Heat a non-stick pan over medium heat. Once the pan is hot, scoop one medium-sized ladle of batter on to the pan for each pancake. Cook until the edges start to set and the surface of the pancake is covered in bubbles – about three minutes. Flip the pancake and cook until the other side is golden brown – about two minutes. Repeat with the remaining batter, adjusting the heat as needed.
  3. Melt the chocolate in the microwave and serve the pancakes with sliced banana, the remaining hazelnuts, the chocolate and the dairy-free yoghurt.
Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae