Ingredients

  • 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

  1. Preheat the oven to 110 degrees.
  2. Whisk the the chickpea liquid for 10 minutes. It will become thick, stiff and creamy with soft peaks.
  3. Add in the caster sugar gradually into the chickpea froth and keep whisking for a further 5 minutes.
  4. Pipe the meringues onto a lined tray and bake in the
  5. pre-heated oven for 2-3 hours.