Instructions

1. For the pancakes, whisk together dry ingredients in a medium sized bowl. Whisk together wet ingredients in a jug.
2. Add the wet ingredients to the dry and mix together with a whisk until there are no lumps. Set aside.
3. Heat a large non-stock pan over medium heat. Brush pan with a bit of oil then pour 2-3 rounds of batter into the pan, depending on the size of your pan, leaving space between. Cook until you see bubble on the surface and the bottom is golden, then flip over and cook for another 30 seconds – 1 minute. (You may need to lower the heat as you’re cooking depending on the quality of your pan.)
4. Keep cooked pancakes warm in oven on lowest temperature.
5. For the banana spilt pancake taco, add cream, banana sliced, Nutella and flaked almonds
6. Another option is add yoghurt, lemon curd and berries