Soft, fluffy, and naturally sweet – these pancakes are made with leftover pulp from homemade plant mylk and ripe bananas. Perfect for breakfast, brunch, or a cozy snack.
🛒 Ingredients
• Pulp from Hazelnut Mylk
• 2–3 bananas (preferably ripe, spotty ones)
• 200 g oat flour
• 300–350 ml plant mylk
• ½ tsp vanilla powder
• ½ tsp cardamom
• 2 heaping tsp baking powder
🥄 Method
1. Mash the bananas in a large bowl with a fork until smooth and creamy.
2. Stir in the oat flour, vanilla powder, cardamom, and baking powder.
3. Add the pulp from your hazelnut mylk and 300 ml plant mylk (start with this amount and adjust if the batter is too thick). Mix well – the batter should be thick but still pourable with a spoon.
4. If you have time, let the batter rest for 10 minutes to make the pancakes fluffier.
5. Heat a non-stick pan over medium heat. Add a little coconut oil or butter and fry small pancakes. Cook for 2–3 minutes on each side until golden and set.
6. Serve with fresh fruit, a drizzle of syrup, or a sprinkle of nuts.
- #pulp