- Dairy-Free Pancake Batter:
- 1 tbsp melted dairy-free butter
- 1 large banana
- 2 medium free range eggs
- 300ml rice milk (Any dairy free milk would work)
- 100g plain flour
- 1 tsbp vegetable or sunflower oil for frying
- Berry compote:
- ½ cup frozen raspberries
- ½ cup frozen blueberries
- 2 tbsp water
- (Optional) 1 tbsp sugar if you prefer it sweeter
STEP 1
Add the butter, banana, eggs, milk and flour to the blender.
STEP 2
Blend ingredients on a low speed until the consistency of the batter is smooth.
STEP 3
Heat a little oil in a medium frying pan to a moderate heat, then tip off any excess into a bowl. Pour around 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base.
STEP 4
Cook from 30 seconds to 1 minute until golden brown on the underside.
STEP 5
Flip over the pancake and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
STEP 6
TIP: To keep the cooked pancakes warm while you're preparing the rest, place on a baking sheet in a 100°C oven until you're ready to serve.
STEP 7
Add the raspberries, blueberries and water in a saucepan.
STEP 8
Bring mixture to the boil and cook for 5 minutes, stirring frequently to prevent the bottom from burning.
STEP 9
Lower the heat and allow the mixture to simmer, reducing until it thickens up.
Products used to make this recipe
Swan 5 Speed Retro Hand Mixer
Add some retro fun to your baking sessions with the Swan 5 Speed Retro Hand Mixer in a stunning shade of blue, which comes with dough hooks and whisks.
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Swan Retro 20cm/28cm Fry Pans
Comprised of 20cm and 28cm pans, this 2-piece set lets you cook tasty meals for the whole family quickly and easily. Both pans in this set feature soft-touch, stay-cool Bakelite…
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