Vegetables and mellow, these vegan banana pancakes are bursting with banana flavor. Served with an abundance of banana slices and syrup, they are perfect for breakfast.

They are also very easy to prepare, so they are perfect for a lazy Sunday morning.

The problem I constantly encountered when the recipe tests wanted to use too much banana in the dough.

With my banana waffle recipe, I found that I had to bake them for a long time, until they were golden brown on the outside to reach the proper level of cooking inside.

By cooking these pancakes on a gas stove, they would have been burned outside before I got the right texture on the inside. The flavor was great! But it was too wet inside.


So I had to reduce the amount of banana until I only used a big banana in the dough. That's not enough, but it turned out that it was just enough to make the pancakes have a delicious banana flavor, but remain nice and light inside, without being weighed down by too much banana.





makes: 8 prep: 10 min cooking: 20 min

INGREDIENTS

BANANA PANCAKES

  • ½ cup mashed up, ripe banana (approx. 175 g / 6 oz before peeling)
  • 2 tbsp runny (100 % nuts, no stablisers) almond butter (or other nut or seed butter)
  • 1 tsp lemon or lime juice
  • ¾ tsp cinnamon
  • approx. 120 ml / ½ cup almond (or other plant) milk
  • 125 g / 1 cup all purpose flour or all purpose GF flour mix (this is the one I used)
  • 2 tsp baking powder
  • ½ tsp (gluten-free if required) baking soda
  • vegetable oil, for frying


CARAMELISED BANANAS

  • 1-2 bananas, sliced
  • maple syrup or stem ginger syrup, to caramelise and to serve
  • chopped nuts, I used hazelnuts
  • thick vegan yogurt, to serve (optional)

METHOD


BANANA PANCAKES

  1. In a large mixing bowl, combine mashed up bananas, nut butter, lemon (or lime) juice and cinnamon. Since I used gluten-free flour, I added it in at the same time, but if you are using flour that contains gluten, it is best to add it in at the end.
  2. Whisk in plant milk.
  3. Finally, mix in flour, baking powder and baking soda. You may need to add another tablespoon of milk at this point to achieve the right (thick but spoonable) consistency.
  4. Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
  5. Brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a silicone brush.
  6. Ladle scant ¼ cup of the pancake batter per pancake. Cook each pancake for about 2-3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for 1 minute on the other side.
  7. Keep the cooked pancakes in a stack in a warm oven while making the rest. Serve with caramelised bananas, maple syrup, chopped nuts and a dollop of vegan yoghurt if you wish.


CARAMELISED BANANAS
  1. Brush or coat sliced bananas in maple syrup or stem ginger syrup (that’s what I used) and place on a warm pan.
  2. Allow one side to caramelise on a gentle heat. Once golden brown, flip the slices to the other side and let them caramelise too.
  3. Once caramelised, take the slices off the pan gently and set aside until the pancakes are cooked.

Vegan Banana Pancakes Recipe: