Vegan pancakes

A great option for a vegan breakfast dish or dessert served with fresh fruit

1. 1

   Sift the flour, sugar, salt, cinnamon and baking powder into a bowl and stir well.
   
   Add the almond milk, vanilla extract and 2 teaspoons of sunflower oil and fold well.
   
   Add the mashed banana, lemon juice and lemon zest and stir until it's bubbly and foamy.
   
   Warm your frying pan slowly and gently on a low-medium heat for 3-5 minutes and add a splash of sunflower oil and distribute it well around the pan. Don't let it get too hot. You don't want the oil to start smoking. Keep it on a low-medium setting.
   
   The quantity of batter will make four large pancakes or eight small ones. Pour enough batter for your first pancake into the pan and let it cook slowly. Be patient! If your frying pan has a lid you can pop that on for the first minute of cooking. When the edges are well-formed and the bottom of the pancake is cooked, flip it to complete the cooking.
   
   Transfer the finished pancake to a plate to keep warm and repeat the process for the other pancakes. You can separate them with a sheet of kitchen roll as they stack up. Add a new splash of sunflower oil before cooking each pancake and make sure the pan doesn't get too hot.