Supplies
- For the pancakes:
- 60g oat flour
- Half of one over-ripe banana - mashed
- 1 tbsp of chia seeds soaked in 3 tbsp of rice milk
- 175ml rice milk
- 1 tsp vanilla essence
- 1 tsp baking powder
- Vegan meringue:
- Liquid from a 400g can chickpeas
- 125g caster sugar
- Piping bag
- Balsamic strawberries:
- 250g hulled and halved strawberries
- 1 tbsp balsamic vinegar
- 1 tbsp caster sugar
Steps
- Preheat the oven to 110 degrees.
- Whisk the the chickpea liquid for 10 minutes. It will become thick, stiff and creamy with soft peaks.
- Add in the caster sugar gradually into the chickpea froth and keep whisking for a further 5 minutes.
- Pipe the meringues onto a lined tray and bake in the
- pre-heated oven for 2-3 hours.