Try at home: Banana Pancakes!

Looking for a delicious and healthy breakfast option that’s perfect for a day in the great outdoors? Look no further than these mouth-watering vegan banana pancakes! A favourite of forest school enthusiasts everywhere, these pancakes are made with simple and wholesome ingredients, including ripe bananas, whole wheat flour, and plant-based milk.


(Serves 2)
125g/4½oz self-raising flour
2 tbsp caster sugar
1 tsp baking powder
good pinch sea salt
150ml/5fl oz soya milk or almond milk
¼ tsp vanilla extract
1 chopped banana
4 tsp sunflower oil, for frying

These pancakes are suitable for vegans!


Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Add chopped banana.

Place a large non-stick frying pan over a medium heat (or camp fire!) with 2 teaspoons of the oil.

Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.

Image of banana pancakes cooking over the campfire.

Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner.

Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way!


If you liked this recipe be sure to check out our Try at home: Vegan campfire cooking, chocolate brownie