Vegan Banana Pancakes
Start your morning right with these delectable vegan banana pancakes that promise taste and simplicity. Ready in just 15 minutes, this recipe is perfect for anyone looking to whip up a nutritious, plant-based breakfast without fuss.
Ingredients
- 1 medium over-ripe banana, mashed
- 1 1/2 cups all-purpose flour, unbleached
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 cup almond milk
Instructions
- Add banana to a medium mixing bowl and mash.
- Pour dry ingredients into a metal sieve over the bowl. Shake until all the dry ingredients are in the bowl, then pour liquid ingredients on top and whisk thoroughly for 30-60 seconds.
- Heat a cast iron skillet over medium heat (with a little avocado oil in it).
- Turn heat down to medium-low and scoop batter into frying pan using a measuring cup. (I find a 1/3 cup works well, depending on the size of pancakes you are going for.) Cook until bubbles form and the glossy shine of the batter starts to fade. Flip and cook for another minute or so. Repeat this process until all remaining batter is used. (Add some cooking oil or cooking oil spray to the skillet as needed.)
- Serve with your favorite toppings like sliced bananas, pecans, and maple syrup.
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 149kcal, Carbohydrates: 32g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Sodium: 267mg, Potassium: 113mg, Fiber: 2g, Sugar: 5g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 179mg, Iron: 2mg