BREAKFAST #2 - VEGAN PANCAKES

These pancakes are absolutely heavenly! You can eat a whole batch and still feel good about yourself afterwards. While most people prefer to make pancakes a weekend breakfast indulgence, you can go ahead and have these any day of the week. It's quick, delicious and entirely good for you!
























Ingredients
(serves 2)
- 1 cup whole grain flour
- 1/2 ripe banana (chopped)
- 1/4 cup dried raisins
- 1/4 cup oats
- 2 cups almond milk
- 1 tsp baking powder
- 2 tsp sunflower oil
- Pancake topping of your choice (organic maple syrup; freshly squeezed lemon juice and unrefined brown  sugar; agave nectar; more sliced bananas etc.)

Sift the flour and baking powder into a large mixing bowl and add the raisins, oats and chopped bananas.

Pour in the almond milk and mix to form a pourable batter. Add a little water if the mixture seems too thick.

Add 1 teaspoon of the sunflower oil to the batter and heat the other teaspoon of oil in a non-stick frying pan.

For each pancake, spoon about 2-3 tablespoons of the batter into the pan and spread with the back of the spoon to form an even round shape.

Cook until bubbles start to form on the surface of the pancake, then flip it over to brown the other side for about a minute.

Serve hot with your favourite pancake topping. I'm a big fan of organic maple syrup...yum!