A WFPB SOS-free twist on an old breakfast favourite, without any sugar, salt, eggs, milk, butter or oil, but tasting just as good as the originals... even better in our opinion.
Banana Pancakes (makes 8 – 4” pancakes, ½” thick)
- 4 ripe bananas
- 2 cups flour
- ½ teaspoon cinnamon
- 1 tablespoon baking powder
- ¼ cup sunflower seeds (optional)
- ¼ cup unsweetened coconut (optional)
- 1 cup blueberries (or other fruit of your choice) (optional)
Add bananas to food processor and blend until smooth.
Add flour, cinnamon, and baking powder and mix in well.
Pulse in seeds, coconut and fruit if using them.
Drop ¼ cup dollops of batter into a non-stick fry pan and cook for 2-3 minutes on each side.
Top with fresh fruit or fruit compote (recipe below)
Fruit Compote
- 3½ cups fresh or frozen fruit of your choice
- 1 tablespoon arrowroot
- 2 tablespoons filtered water
Add fruit to a small pan and add the arrowroot and water. Stir the fruit around to coat the fruit with the arrow root.
Bring to boil and turn down to simmer, stirring frequently to prevent sticking to the bottom. Simmer until fruit is soft to your liking.