American Banana Pancakes

Every Saturday morning I like to invent my own new, tasty breakfast. This Saturday Banana pancakes were a the top of my list to experiment with, and they turned out surprisingly sensational!
I know I am English and should be a cooking patriot, but vegan British pancakes that have to be so thin are turn out shockingly bad when I make them (all mush and no pancake). So American pancakes it will have to be, until I can master the British skill of thin, light roll up pancakes.

But don't worry these ones are just as good topped with your favourite syrup of lemon and sugar!

Ingredients 

(Makes around 4 small pancakes - Enough for one!) 

• 1 medium to small banana 
• 50g of buckwheat flour 
• 4 tbs of almond milk 
• 1 1/2 tsp of egg replacer 
• 1 tsp of baking powder 
• Optional: 1 tsp of vanilla extract (although it isn't vital) 
• Coconut oil for greasing 

Method 

1. Put all ingredients into a blender/ food processor (except coconut oil) - you need it to be quite a thick consistency - it will be thicker than a conventional English pancake batter 
2. Heat up a NON - STICK frying pan (I highly recommend non- stick otherwise you will have to use a lot more oil and mine NEVER work on a conventional frying pan!) with around 1/2 tsp of coconut oil. Heat on a medium high heat 
3. After about 2 -3 mins the oil should be VERY hot - but test this by flicking some water in the frying pan - if it sizzles and spits then the pan is hot enough. 
4. Pour around 2 tbs of batter in the pan and spread around with a spoon. When the edges are dry and the batter has little holes in it then it is ready to flip. 
5. Flip the pancake over - when you can't hear a sizzling sound anymore then the other side is done (around 30 - 45 seconds) 
6. Repeat the frying steps with the rest of the batter and serve topped with blueberries and maple syrup (or your favourite pancake topping) 
7. Enjoy!