James' world famous pancakes
Updated: Feb 21
It's Shrove Tuesday, you haven't planned and your local supermarkets have been emptied of pre-made batter, the kids are now crying. Nice one.
If this is you, fear not. Literally all you need to whip up some delicious and fluffy pancakes is self-raising flour, a ripe banana, and oat milk.
Food engineer: James Fotherby
*Serves six pancakes. Unbelievably simple*
· 1 cup of self-raising flour
· 1 ripe banana.
· Oat milk (Oatly barista if you're feeling fancy).
. A splash of sunflower/olive/vegetable oil.
· A dash of cinnamon or nutmeg and vanilla extract.
· A syrup of your choice (golden, maple, agave... the world's your oyster).
· That's literally it.
1) Mash up your ripe banana in a small bowl with a splash of oil to form a wet paste (yum). This is your egg replacement and gives the pancake its sweetness.
2) Sieve your self-raising flour into a large mixing bowl.
3) Add oat milk into the flour and mix. You're aiming for a runny yoghurt-like consistency.
4) Mix in the mashed banana, spices, and vanilla extract.
5) Add the batter to an oiled pan on medium-heat in whatever shape you like (round circles, four-leaf clovers, Oleg from Frozen...).
6) Using a spatula, flip pancakes, and place artistically on a plate.
7) Repeat steps 5 and 6 until all the batter has been used up.
8) Embellish pancakes with whatever topping you fancy. I quite like nuts, sliced banana, and agave syrup.
Top-tip: You'll know when the pancakes are ready to flip when you see small bubbles appearing on the surface. Wait until you seen an even spread of bubbles before flipping.
Level-it up with a dollop of dairy-free yoghurt (alpro is the best), fresh fruit, or chocolate chips.