Finally getting my vegan banana pancake recipe dialed in! Look at how golden and fluffy! Key was getting a ceramic coated griddle pan, proper tools make all the difference. Subbed coconut milk for hemp milk which improved the flavor too. It was also the first time I made them for someone else, @paddlingyogini seemed to enjoy them ☺
Serves 2-4 depending on caloric needs, how thin you make the batter, and if you're eating anything else with it.
1 1/4 cup gluten free flour
1 tsp baking powder
two small or 1 large ripe banana(s)
1 tsp vanilla extract
2 tbsp oil (I prefer avocado or melted coconut)
Coconut milk as needed (almond milk also works well)
Sunflower seed butter
Smash bananas in a mixing bowl. Add everything but the milk and mix briefly. Add a cup of coconut milk and mix well. You can use a blender but I prefer getting aggro with a fork. It leaves some of the banana lumps. Continue to add milk to adjust to desired consistency. Thicker will get you fluffier/taller cakes, thinner will get you more cakes out of each batch and they won't be as filling (these were pretty heavy). I used ~1/3 cup batter for each cake. Pretty standard cooking: medium heat, wait until the edges get dry and the top bubbles before flipping. Cook the flipside until brown.
Weekend breakfast shouldn't be boring. Enjoy!
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