Even if you’re not vegan, this is a great and flavorsome recipe you must try!


  • 1 cup self raising flour

  • 1/2 tsp bicarb of soda

  • 2 tsp ground cinnamon

  • 180ml almond milk

  • 2 tsp apple cider vinegar

  • 1/3 cup maple syrup, plus 2 tbs, plus extra to serve

  • 1 large banana, sliced at an angle

  • 1/3 cup chopped roasted pecans

  • Coconut oil to grease


  • 1.

    For the pancake batter sift the flours, baking powder and cinnamon into a bowl and make a well in the center.  Add the milk, vinegar and 1/3 cup maple syrup to the centre and gradually combine the mixture with a whisk until smooth then set batter aside for 5 minutes.

  • 2.

    Place a non-stick frypan over medium-low heat then brush with a little coconut oil. Add 2 tbs of the batter per pancake and cook for 1 minute or until bubbles rise to the top. Flip and cook for a further minute. Remove and keep warm. Repeat with coconut oil and remaining batter.

  • 3.

    Wipe pan clean then place over medium high heat. Add the remaining 2 tbs maple syrup then add the banana and cook for 1-2 minutes until slightly caremalised then flip and cook for a further 30 seconds then remove from the pan.

  • 4.

    Serve pancakes with caramalised banana and chopped pecans, drizzled with extra maple syrup.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 674kj
  • Fat Total 21g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 117g
  • Sugar 53g
  • Sodium 101mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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