After some thought, a little bit of experimenting, and a lot of shouting at my temperamental phone camera, I can finally bring you my first recipe post.
I am not a food expert or a nutritionist; I’m a vegetarian who really, really loves her food. (Yes, the two things can co-exist.) You won’t be getting anything too crazy or revolutionary from me — it’s all normal food you can find in your supermarket.
But that’s the point. I want to show that vegetarian and vegan meals don’t need to be boring or difficult to make. And although I’ve always loved it, cooking has become a huge part of my life since I left university so I wanted to share that on the blog.
We’re starting with breakfast.
Banana oat pancakes have been one of my favourite breakfasts for a while now. I make them at the weekend. I make them when I need a pick-me-up in the morning. (An urgent one, because otherwise it’d be every morning. I don’t like starting early.) I made them for my friends when we were in Portugal and I swear they’ve never said less in their lives.
Because they were too busy eating, I hasten to add, not because the pancakes were terrible.
Bananas and oats go together so well, while the cinnamon adds a little more warmth to contrast with the sweetness of the fruit. Use the ripest bananas you have — this recipe is an excellent way to use up any bananas that are starting to turn black. No food waste and a tasty breakfast? My dad would be so proud.
Banana Oat Pancakes
Suitable for: Vegetarians
- 1 medium free-range egg
- 1 ripe banana, mashed
- 1 tsp cinnamon
- Half cup oats
- Half tbsp coconut oil (You could always use something different if you don’t have any coconut oil, but the pancakes tend to absorb the flavour of the oil so it’s worth using a nice one!)
- Toppings of choice — I use Koko yogurt, blueberries, and seeds (and a drizzle of maple syrup if I’m feeling fancy)
- Crack the egg into a bowl or jug. Add the mashed banana and cinnamon, and whisk gently with a fork until the mixture is combined.
- Add the oats and mix everything together.
- In a large frying pan, heat the oil over a low heat. (If you’re using coconut oil, make sure it’s all melted before you move on to the next step.)
- Add 1 tbsp of the banana oat mixture to the pan. Keep adding a tbsp of the mixture until it runs out. I normally end up with four or five mini pancakes, depending on the size of the banana.
- Let the pancakes cook until they’re solid and golden (but not burnt) underneath. Carefully flip them over so the other side can cook.
- How you arrange and top your pancakes is completely up to you. I’ve been stacking them American-style, with a little bit of yogurt in between each layer and then plenty of blueberries, seeds, and syrup on the top.
- Serve and enjoy!
What’s your favourite weekend breakfast? And how do you serve your pancakes? Let me know in the comments!
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Beth, 25, South East England.
Lover of books, dogs, yoga, travel, gin, and the Oxford comma.
I write about cruelty-free beauty, vegan & veggie food, and trying to lead a less wasteful life. I throw the odd think piece in there, too.