Nutty banana pancakes gluten free lactose free vegan vegetarian Breakfast / Brunch Snacks / Drinks All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Nutty banana pancakes using high and low fibre ingredients Preparation Time: 5 Cooking Time: 10 Total Time: 15 Quantity: 4 High fibre Ingredients 349g firm silken tofu 400ml milk of your choice 4x tbsp grapeseed oil 1x tbsp organic vanilla extract 250g spelt flour 1x tsp cinnamon powder 1x tbsp baking powder 4x tbsp demerara sugar 2x tbsp smooth peanut butter 2 peeled sliced bananas Method In a deep bowl, mix tofu, vanilla, cinnamon and half the milk. Use a stick blender to mix until creates a smooth, custard consistency. Add the sugar to the mixture with the remaining milk and stir thoroughly to get rid of any lumps. Combine the flour and baking powder in a separate bowl. Make a well in the middle of the dry mix and pour in the wet mix. Mix until completely smooth. Heat a frying pan to a medium heat and add 2x tsp of oil. Using a soup ladle, pour the batter into the pan (smaller pancakes will be easier to flip). Cook for approximately 2 minutes, then use a spatula to flip the pancakes onto the other side to cook for a further 2 minutes. Set the cooked pancakes aside and repeat the process with the oil and batter until all the batter is used. Decorate the pancakes with the sliced banana and drizzle with the peanut butter to serve. Nutrition Type Quantity Fiber 6.7g Low fibre Ingredients 349g firm silken tofu 400ml milk of your choice 4x tbsp grapeseed oil 1x tbsp organic vanilla extract 250g gluten free flour 1x tsp cinnamon powder 1x tbsp baking powder 4x tbsp demerara sugar 2x tbsp smooth peanut butter 2 peeled sliced bananas Method In a deep bowl, mix tofu, vanilla, cinnamon and half the milk. Use a stick blender to mix until creates a smooth, custard consistency. Add the sugar to the mixture with the remaining milk and stir thoroughly to get rid of any lumps. Combine the flour and baking powder in a separate bowl. Make a well in the middle of the dry mix and pour in the wet mix. Mix until completely smooth. Heat a frying pan to a medium heat and add 2x tsp of oil. Using a soup ladle, pour the batter into the pan (smaller pancakes will be easier to flip). Cook for approximately 2 minutes, then use a spatula to flip the pancakes onto the other side to cook for a further 2 minutes. Set the cooked pancakes aside and repeat the process with the oil and batter until all the batter is used. Decorate the pancakes with the sliced banana and drizzle with the peanut butter to serve. Nutrition Type Quantity Fiber 3g