“These pancakes are a favourite in my house,” says Tobie Puttock. “I make them all the time for my daughter, Birdie, and it’s great to be able to watch her eating them with the peace of mind of knowing that she’s getting a good serving of fruit to start the day. Like most of my recipes, this can be used as a starting point to play around with: try swapping out strawberries for other berries, and adding a dash of vanilla or a pinch of other spices such as ground nutmeg and cardamom.”
1 cup (90 g) rolled oats
1 cup (250 ml) soy milk
Pinch of sea salt
Pinch of cinnamon
1/3 cup (50 g) plain or wholemeal flour
2 tsp baking powder
2 tbsp chia seeds
1 super ripe banana, roughly chopped
1 tbsp extra virgin olive oil
1 cup (200 g) strawberries, halved
1 tbsp pecans, lightly crushed
1 tbsp pure maple syrup
1. Pop the oats, soy milk, salt, cinnamon, flour, baking powder, chia seeds and banana into a food processor and process until smooth.
2. Drizzle olive oil into a large non-stick frying pan and heat over medium–low heat. Use a scrunched-up piece of paper towel to evenly rub the oil over the base of the pan.
3. Using 1/4 cup (60 ml) mixture per pancake, cook 2–3 pancakes (allowing room for pancakes to
spread) for 2 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until cooked through. Repeat to make 8 pancakes.
4. Serve pancakes topped with the strawberries, sprinkled with pecans and drizzled with maple syrup.
This is an edited extract from SuperNatural: 100 Easy Plant-Based Recipes by Tobie Puttock (Lantern, RRP $39.99), available now.
We promise we’ll only send you things you want to read.