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For the pancakes

  • 1 ripe plantain
    peeled
  • 1 egg
  • 1 tsp vanilla extract
  • 60ml oat milk
  • 1 tbsp light brown soft sugar
  • 60g self-raising flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tbsp soft butter
    for frying

For the topping

  • 60g walnuts
  • 2 tbsp honey
  • 2 tbsp oat milk
  • icing sugar
    to dust

Nutrition: per serving

  • kcal366
  • fat18g
  • saturates6g
  • carbs41g
  • sugars18g
  • fibre3g
  • protein6g
  • salt0.65g
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Method

  • step 1

    Mash the plantain in a shallow bowl, then whisk in the egg, vanilla, sugar and oat milk. Mix the flour, cinnamon and baking powder in a separate bowl. Mix the wet ingredients into the dry until combined – don’t worry if it’s a little lumpy.

  • step 2

    Heat a little butter in a frying pan. Pour ladlefuls of the batter into the pan and cook for 2-3 mins on each side until golden brown. Repeat for the rest of the mixture.

  • step 3

    When all the pancakes are cooked, set aside on a plate and keep warm in a low oven if needed. For the topping, toast the walnuts in the pan, then pour in the milk and honey. Mix for a few mins until the nuts are sticky and coated. Spoon over the top of the pancakes, with a dusting of icing sugar to serve.

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