Vegetarian banana hotcakes with blueberries and walnuts

This heavenly vegetarian hotcake formula is made with bananas and oats. A scoop of veggie lover coconut frozen yogurt will transform them into a vibe decent pudding, as well.

Fixings

For the vegetarian flapjack hitter

•             100g/3½oz porridge oats

•             50g/1¾oz walnut nuts, generally slashed

•             1 tsp heating powder

•             pinch ocean salt

•             1 ready banana, stripped and pounded

•             150ml/5fl oz coconut milk or almond milk

•             2 tsp coconut oil, for singing

•             200g/7oz blueberries

For the blueberry compôte

•             100g/3½oz blueberries

•             3 tbsp caster sugar

To serve

•             2 bananas, stripped and cut into flimsy cuts

•             a few walnut nuts, finely slashed

•             1 lime, cut into wedges

•             8 tbsp maple syrup (discretionary)

Technique

1.Preheat the broiler to 120C/100C Fan/Gas ½.

2.In a food processor, beat the oats until you have a scruffy flour. Move to a huge bowl. Add the walnuts, heating powder and salt.

3.In a different bowl, blend the crushed banana in with the milk (you can do this in the food processor, in the event that you like). Beat the banana blend into the dry fixings and leave the player to sit for a couple of moments.

4.For the blueberry compôte, put the blueberries and sugar in a little skillet with a teaspoon of water and cook for 3-4 minutes, or until you have a thick gleaming compôte. Put aside until prepared to serve.

5.Heat a non-stick skillet over a medium warmth. Add the banana cuts and fry on the two sides in the dry skillet until brilliant earthy colored and caramelized. Keep warm in the broiler.

6.Put the dish back on the warmth and add a little coconut oil or margarine. Drop in a liberal tablespoon of player for every hotcake. When the sides are cooked and bubbles have ascended to the top, disperse over a modest bunch of blueberries and flip the hotcake over. Cook for another couple of minutes on the opposite side, or until delicately shaded. (The hotcakes will remain somewhat clammy in the center in view of the banana don’t as well, stress.) Keep them warm in the stove while you cook the leftover flapjacks.

7.Serve the hotcakes in a stack with the banana cuts. Add some slashed walnuts and a crush of lime, and, in the event that you like, with a sprinkle of maple syrup. Serve the compôte as an afterthought.

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