If your weekday breakfasts leave a lot to be desired, you owe it to the most important meal of the day to give Oceania’s pancake stack a go next weekend. Indulgent on first impression, but actually plant-based and full of goodness, they’ll make up for all those cold slices of toast eaten as you leave the house.
2 ripe bananas, peeled
350ml cashew, almond, soy or other plant-based milk (regular cow milk can also be used)
1 1/2 tbsp maple syrup
200g oats blended to flour (measure after blending)
2 tsp baking powder
2 tbsp vegetable oil for cooking
120ml maple syrup
100g seasonal fruit
100g toasted pecans or walnuts
FOR THE PANCAKE MIX
In a bowl, mash the banana with a fork until pureed. Whisk in the milk and maple syrup. Add oats and oat flour, finish by adding the baking powder. Mix well and let rest for 15 minutes.
FRY THE PANCAKES
Over warm flat grill or nonstick pan, add a little oil and spoon the pancake mix into the pan to form 3-inch diameter pancakes. Cook over medium heat on both sides until beginning to brown slightly.
Cut up the seasonal fruit of your choosing. Place the pancakes on a plate and garnish with the fruit and toasted nuts. Drizzle maple syrup on top and serve.