- 1 banana
- 1 tablespoon sunflower oil, plus extra to oil the pan
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 100 grams plain flour
- 1/2 teaspoon baking powder
- 400 milliliters soya milk
- maple syrup, to serve
- In a mixing bowl, mash the banana with a fork and whisk in the oil, lemon juice and cinnamon. Add the flour and baking powder. Stir while gradually adding the soya milk. The batter will take on the consistency of yogurt.
- Place a frying pan on a medium heat. Oil it using a little sunflower oil on a scrunched piece of kitchen towel. Drop tablespoon-fuls of batter onto the pan and swirl so it spreads across the surface. When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over. Cook for a further couple of minutes.
- Place the finished pancakes on a plate. Repeat the process until the batter is used up. Serve hot with maple syrup.
From Tesco Real Food
A salmon and cream cheese bagel generates 3.3 times more CO2e than banana pancakes, and a full English Breakfast generates 16.4 times more CO2e.