Vegan Banana Pancakes

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 12-14 pcs.

Nutritional value per serving:

Serving size: 1 of 13
Calories 116, total fat 4 G., saturated fats 3 G., proteins 2 G., carbohydrates 20 G., fiber 1 G., cholesterol 0 mg, sodium 138 mg, sugar 7 G.

A ripe banana, often used in vegan recipes, serves double duty here: it replaces eggs and adds a delicious flavor to the pancakes. In this case, the darker the banana, the better! For frying, it's best to use unsalted vegan butter, which gives the pancakes a traditional flavor, but coconut oil will do in a pinch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour (see Note)
7.5 tsp vegan granulated sugar
1 tbsp. baking powder
0.5 tsp coarse salt
1 large very ripe banana, mashed (about 1/2 cup)
1 and 1/4 cups unsweetened almond milk, room temperature
3 tablespoons unsalted vegan butter, melted and cooled, plus extra for serving
0.5 tsp vanilla extract
Maple syrup for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, baking powder, bananas, almond milk, butter, vanilla extract, maple syrup

Cooking the dish according to the recipe:

In a large bowl, combine flour, sugar, baking powder and salt.
In a medium bowl, combine the mashed bananas, almond milk, butter, and vanilla until smooth. Fold the banana mixture into the flour mixture and knead until smooth (it's okay if there are a few lumps).

Heat a large nonstick skillet over medium heat and grease with butter. Pour 1/4 cup of batter into the skillet for each pancake and cook until golden brown on the bottom and bubbly on the top, 1 1/2 to 2 minutes. If the pancakes are burning, reduce the heat. Flip and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the pancakes to a plate. Repeat with the remaining batter, brushing the skillet with butter as needed. Serve the pancakes with butter and maple syrup.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.

Categories:

recipe / Healthy eating / Vegan dishes / Low sodium content / Healthy breakfasts / Calorie content of prepared meals / Quick breakfasts / Desserts / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes / American cuisine

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