2teaspoonssugarleave out if using sweetened almond milk
3tablespoonsoilolive, vegetable etc, plus more for frying
⅓cup(50g) dairy free chocolate chipsoptional
For the caramelised bananas (optional)
1teaspooncanola or vegetable oil
For the almond milk pancakes
In a small bowl or jug, stir the lemon juice into the almond milk and set aside for 5 minutes to thicken slightly into ‘buttermilk’.
Add the flour, sugar, baking powder and baking soda to a mixing bowl and whisk to combine. Make a well in the centre.
Whisk the eggs and oil slightly into the ‘buttermilk’, then pour it into the dry ingredients.
Stir until just combined. Note: Don’t overmix or the almond milk pancakes won’t be so fluffy. It’s okay to have some lumps.
Brush a frying pan with oil and heat over a medium heat. Add ⅓ cup/80ml of batter and cook until bubbles form and the underside is golden. Flip and cook for a few minutes until golden. Repeat until the batter is used up.
For the caramelised bananas
Peel the bananas and cut into slices.
Heat the syrup and oil in a frying pan until hot and bubbling.
Add the banana slices and cook until lightly browned, turn and cook on the other side.
Serve warm, piled onto the almond milk pancakes.
Nutritional information is for the almond milk pancakes only, not including additional like chocolate chips or banana topping.Don't overmix the batter. Lumps are fine. If you mix too much they won't be so fluffy.To get an even browning of the pancakes (if you care about such things!) I brush an electric skillet with oil. It also works brushing a regular frying pan with oil. Brushing instead of pouring in the oil means there aren't pools of oil under the batter so you get even results.