Banana Pancakes (Vegan)
Ingredients:
- 2 ripe bananas, mashed (approximately 200g)
- 180 g (1½ cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 2 g (½ tsp) cinnamon
- 1 g (¼ tsp) salt
- 240 ml (1 cup) dairy-free milk
- 15 ml (1 tbsp) maple syrup
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) neutral oil
Equipments:
Features:
Soy-Free
20 minutes or less
Refined Sugar-Free
Nut-Free
Nutrition:
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Mash the bananas until completely smooth before mixing them into the batter — leftover chunks make the pancakes lumpy and cook unevenly.
Instructions:
- Mix the Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) flour, 8 g (2 tsp) baking powder, 2 g (½ tsp) cinnamon, and 1 g (¼ tsp) salt until fully combined.
- Mix the Wet Ingredients: In a medium bowl, mash 2 ripe bananas until completely smooth. Add 240 ml (1 cup) dairy-free milk, 15 ml (1 tbsp) maple syrup, and 5 ml (1 tsp) vanilla extract and whisk to combine.
- Combine: Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix. Let the batter rest for 2 minutes.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and brush lightly with neutral oil. Pour approximately 60 ml (¼ cup) of batter per pancake. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for a further 1–2 minutes until golden brown.
- Serve: Stack and serve immediately with maple syrup, fresh fruit, or toppings of choice.
Common Mistakes: Using underripe bananas — use very ripe bananas with brown spots for best flavour. Overmixing the batter — fold until just combined to avoid tough, flat pancakes. Cooking on too high a heat — medium heat is essential. Flipping too early — wait until bubbles form across the entire surface and edges look dry. Not resting the batter — a 2-minute rest activates the baking powder for a fluffier result.
Notes: The riper the banana, the sweeter the pancakes — very ripe bananas with black spots produce the best flavour. The batter will be slightly thicker than standard pancake batter due to the mashed banana.
Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer then transfer to a sealed freezer bag for up to 2 months. Do not store uncooked batter as the baking powder will lose its effectiveness.
Tips: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The cinnamon adds warmth and a comforting, spiced aroma. The salt sharpens and balances every other flavor in the dish.
Banana Pancakes (Vegan)
Ingredients:
- 2 ripe bananas, mashed (approximately 200g)
- 180 g (1½ cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 2 g (½ tsp) cinnamon
- 1 g (¼ tsp) salt
- 240 ml (1 cup) dairy-free milk
- 15 ml (1 tbsp) maple syrup
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) neutral oil
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The cinnamon adds warmth and a comforting, spiced aroma. The salt sharpens and balances every other flavor in the dish.
Prep:
Mash the bananas until completely smooth before mixing them into the batter — leftover chunks make the pancakes lumpy and cook unevenly.
Instructions:
- Mix the Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) flour, 8 g (2 tsp) baking powder, 2 g (½ tsp) cinnamon, and 1 g (¼ tsp) salt until fully combined.
- Mix the Wet Ingredients: In a medium bowl, mash 2 ripe bananas until completely smooth. Add 240 ml (1 cup) dairy-free milk, 15 ml (1 tbsp) maple syrup, and 5 ml (1 tsp) vanilla extract and whisk to combine.
- Combine: Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix. Let the batter rest for 2 minutes.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and brush lightly with neutral oil. Pour approximately 60 ml (¼ cup) of batter per pancake. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for a further 1–2 minutes until golden brown.
- Serve: Stack and serve immediately with maple syrup, fresh fruit, or toppings of choice.
