In my eyes vegan pancakes are good for eating any time of the day! I love all kinds, plain, banana, blueberry, apple and sometimes even chocolate chip. There’s just something so lovely about how simple and satisfying they are. I like this recipe as the banana in the pancakes isn’t too overpowering, and they are naturally sweetened instead of being filled with processed sugar. I like to serve them smothered with maple syrup, with wedges of lime or fresh berries on the side.
- 2 cups plain flour
- 1 Tbsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon powder (optional)
- ⅛ tsp nutmeg (optional)
- 3 large bananas, mashed
- 2 cups non dairy milk
- 3 Tbsp sunflower oil
- 4 Tbsp maple syrup
- In a mixing bowl sift the flour, baking powder, salt, cinnamon and nutmeg. In another bowl mash the bananas up really well with a fork, then stir in the milk, oil and maple syrup.
- Whisk the banana mixture into the flour until well combined.
- Heat a large skillet or frying pan on a medium heat, add a tiny little bit oil, you don’t need much at all as he batter already contains oil, and ladle on the batter mixture, about ½ cup of batter per pancake, depending on how big you want them. Cook for a minute or so until browned on bottom, flip and cook the other side. Stack them high and serve straight away!
Makes about 15 pancakes