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Pancakes don’t need to just be a weekend treat when they’re this easy to make!
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  • 120 g / 4.2oz quick cook oats
  • 1 banana
  • 280 ml / 9.8 fl.oz coconut milk
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp chia seeds we use ground, but normal is fine
  • oil for frying
To Serve
  • fresh raspberries
  • banana
  • maple syrup


  • Add all the pancake ingredients to a blender and blend until smooth.
  • Drizzle a little oil in a frying pan on a medium heat and wait for the pan to heat up. Note: the key to good pancakes is ensuring the pan is hot enough so that the pancakes cook through, but not too hot so that the pancakes burn.
  • Spoon 1 and a half tablespoons of pancake mixture into the pan to create each pancake and use the edge of a spoon to ease the mixture into a circle shape. Fry for 2-3 minutes on each side, or until golden brown.
  • To serve, top the pancakes with slices of banana, a few raspberries and a drizzle of maple syrup.
This recipe is republished with permission from So Vegan. Find the original recipe here

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