Trying out the (V) option on the menu… (continuation)

So still on this V journey of mine and still craving to create more than just greens and grass and rabbit food. The challenge I kept setting myself was this — whatever I make has to be practical, affordable, and good enough that everyone at the table wants it. Not just the vegan in the room. Everyone.

Today I had bananas. Ripe ones. The kind that are just past their best for eating on their own but absolutely perfect for cooking with. And so banana pancakes it was. Simple, sweet, fluffy, and completely plant-based. No eggs, no dairy — just good honest ingredients that you probably already have in your kitchen.

These are the kind of pancakes that make a lazy weekend morning feel like a proper occasion. Stack them high, pour something good over the top, and enjoy every bite.

Banana Pancakes

Makes approximately 8 pancakes

1 large ripe banana (around 150g), mashed
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil, plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond or soya milk

To serve: maple syrup, fresh banana slices, toasted coconut, or whatever makes you happy

Step 1 — Peel and mash your banana in a large bowl until smooth. The riper the banana the better — more flavour, more natural sweetness, and it mashes easier. A few small lumps are fine, they just add character.

Step 2 — Add the sugar, salt, vegetable oil and plant milk to the mashed banana and whisk together until well combined.

Step 3 — Sift the self-raising flour and baking powder into the wet mixture. Fold gently until just combined — do not overmix. A few lumps in the batter is perfectly fine and actually helps give you a fluffier pancake. Overmixing is the enemy of a good pancake.

Step 4 — Heat a non-stick pan or skillet over medium heat and add a small drop of oil. Using a ladle, pour enough batter to make a pancake roughly 10cm across. Cook until bubbles start forming on the surface and the edges look set — about 2 to 3 minutes. Flip and cook the other side for another minute or two until golden. Repeat with the remaining batter.

Step 5 — Stack them up and serve immediately with whatever topping you like. Maple syrup and fresh banana is the classic move. Toasted coconut flakes and a drizzle of peanut butter if you want to take it somewhere interesting.

*The key to these pancakes is the banana ripeness. Green bananas won’t give you the sweetness or the moisture you need. Wait for the spots — that’s when you know it’s time.

Your friends will go absolutely ape about this!!!

Happy Cooking and always remember to cook with your Heart…

Stay tuned for more on this series.