Banana pancakes recipe
 These quick and easy banana pancakes are dairy-free and egg-free. Mashed banana is an egg substitute that works really well in pancakes, and makes them taste even better. They can be ready in just 10 minutes, and wolfed down in one! Perfect for busy mornings. Each pancake (without the optional toppings) provides 119 kcal, 2.5g protein, 22g carbohydrates (of which 5g sugars), 2g fat (of which 1.5g saturates), 1.5g fibre and 0.22g salt. 2 bananas, peeled (approx. 160g/5oz peeled weight)120g/4½oz plain flour1 tsp baking powder120ml/4¼fl oz oat milk (or other plant-based milk)3 tsp coconut or vegetable oil 2 bananas, peeled (approx. 160g/5oz peeled weight) 120g/4½oz plain flour 1 tsp baking powder 120ml/4¼fl oz oat milk (or other plant-based milk) 3 tsp coconut or vegetable oil handful blueberries1 banana, sliced maple syrup (or honey if you're not vegan), to drizzle dollop coconut yoghurt handful blueberries 1 banana, sliced maple syrup (or honey if you're not vegan), to drizzle dollop coconut yoghurt Method Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. Recipe tips Try adding other flavours to the batter. A pinch of cinnamon or a dash of vanilla extract are delicious, or a spoon of nut butter adds extra protein. The texture of these banana pancakes can change depending on how much you mash the bananas. Less ripe bananas taste good chopped into chunks for a little bite. Very ripe bananas are better for mashing into a smoother batter as the chunks can be a bit mushy. These pancakes are also vegan, but honey isn't, so stick with maple syrup as a topping if you want them to be vegan.