Vegan Banana Pancakes
Mix all the dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon and salt).
- Cook25 min
- Total25 min
- Serves4
- LevelEasy
Ingredients
- 1 cup (120 g) whole wheat flour
- 2 tbsp brown, cane or coconut sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup (200 ml) milk of your choice, I used unsweetened soy milk
- 1 (1/2 cup or 120 g mashed) flax egg
- 1 large ripe banana
- 1/2 tsp vanilla extract (optional)
- Oil for cooking the pancakes (optional)
Method
- Mix all the dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon and salt).
- Add the liquid ingredients (milk, flax egg, mashed banana and vanilla extract) to the bowl and stir until well combined.
- Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
- Serve immediately with peanut butter, banana slices, maple syrup, vegan butter, ground ginger or cocoa powder. You can also serve them with your favorite plant milk.
- Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
