Saturday mornings were made for scrumptious breakfasts. The recipe below is one of my favorites to pull out on a lazy weekend. My kids request these pancakes almost every weekend. I’m happy to comply since they’re so easy to whip up and totally vegan.
I like to serve these topped with non-dairy yogurt and fresh fruit, vegan whipped cream (AKA whipped coconut cream), or just a hearty drizzle of maple syrup. I’ve also been known to toss a handful (or two) of vegan chocolate chips into the batter.
Vegan Banana Pancakes
4
10 minutes
20 minutes
30 minutes
1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 banana
1 cup nut milk
2 tablespoons coconut oil, melted, plus additional for the skillet
2 tablespoons maple syrup, plus additional for serving
1 teaspoon vanilla extract
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate mixing bowl, mash the banana (leave them chunky). Add the nut milk, coconut oil, maple syrup, and vanilla and stir to mix well. Add the wet mixture to the dry mixture and mix well.
Lightly oil a large skillet and heat over medium heat. Scoop the batter, ¼ cup at a time, onto the hot skillet. Cook for about 3 minutes, until you see bubbles forming on top of the pancake that dont immediately fill in when they pop. Flip the pancakes and cook on the second side for 1 to 2 minutes more, until golden brown. Repeat until you have used up all the batter.
Serve immediately with maple syrup for drizzling.