Rustic easy-peasy banana pancakes (vegan)

These are my absolute favvvvv on a Saturday or Sunday morning for a late breakfast, and they super quick and easy to make. They are best served warm with a dollop of full fat Greek yoghurt or coconut yoghurt, and some fresh fruit and nuts. They can also be frozen and taken out the night before for a quick, easy grabbable, baby finger-food breakfast or snack. The ground flax are added to bulk up the iron, zinc and omega-3 content

YOU NEED

• 1 ripe banana

• 2 tablespoons olive oil, plus a little extra for cooking

• 120g wholemeal flour** (or any other plain flour)

• 1 teaspoon of baking powder

• 1 tablespoon of ground linseed/flaxseed

• 150ml oat milk or other plant-based milk

• To serve: full fat yoghurt, fresh ripe mango, and a sprinkling of walnut crumb (see recipe), or whole walnuts and honey for adults!

TO MAKE

• Mash the banana using a fork in a mixing bowl then stir through the oil. Add the flour, baking powder and ground flax, and stir to combine. Gradually add the milk stirring as you do until you have a nice runny consistency

• Preheat a little oil in a pan on a medium high heat, when hot turn the heat down to medium and add the mix one spoon at a time. Leave for 2-3 mins then flip over and finish of for a min or two on the other side, then remove from the pan

• Serve with a dollop of full fat yoghurt, the ripe mango and a sprinkling of walnut crumb

Allergens:

*seeds and yoghurt (milk) are both common allergens, so leave these out if introducing any other allergens that day! Flour**(wheat) is also a common food allergen, so do not introduce any other food allergens when serving these!