{"id":31300,"date":"2021-10-15T17:19:04","date_gmt":"2021-10-15T15:19:04","guid":{"rendered":"https:\/\/www.oogio.net\/?p=31300"},"modified":"2022-01-15T08:42:37","modified_gmt":"2022-01-15T06:42:37","slug":"vegan-banana-pancakes","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/vegan-banana-pancakes\/","title":{"rendered":"Vegan Banana Pancakes"},"content":{"rendered":"

Every time I buy bananas, there is no way we\u2019ll finish all of them right on time. There\u2019s a pretty good chance I\u2019ll be left with at least one banana. A banana that is a bit questionable and too dark to eat fresh. As the only banana consumer in the house, I usually buy bananas in measured quantity. However, I am almost always tempted by another 1-2 bananas beyond what I planned. Just in order to make banana bread<\/a>, muffins<\/a> or pancakes.<\/p>\n

I have always loved using bananas in my cakes and desserts. Beyond the fact that I love the taste, I think bananas give softness and such a fragrant aroma to any dessert you make with them. I have quite a few banana desserts<\/a> on this blog; which some have been quiet popular, since the day they were published.<\/p>\n

I had one ripe banana left in the fruit basket. One banana is not really enough to make a cake or muffins, so I decided to make vegan banana pancakes. I mixed the mashed banana with a few more ingredients, fried the pancakes and got such a golden, sweet and delicious treat.<\/p>\n

\"Vegan

Vegan Banana Pancakes | Photo: Natalie Levin<\/p><\/div>\n

\"Vegan

So easy to make | Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

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Vegan Banana Pancakes<\/h2>\n

\n\t\tmakes 12-15 small pancakes\n\t<\/p>\n

\n\t\t\t<\/div>\n
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For the pancakes:<\/h4>\n
    \n
  • 1 large banana (120-150 grams, mashed)<\/li>\n
  • 20 grams 2 tbsp. sugar<\/li>\n
  • Pinch of salt<\/li>\n
  • 15 ml. 1 tbsp. vegetable oil<\/li>\n
  • 125 ml. 1\/2 cup soy milk or almond milk<\/li>\n
  • 100 grams 3\/4 cup all purpose flour or oat flour<\/li>\n
  • 1 tsp. baking powder<\/li>\n<\/ul>\n

    For serving:<\/h4>\n
      \n
    • Natural maple syrup<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. In a bowl place the mashed banana, sugar, salt, oil and milk and whisk to a uniform batter.<\/li>\n
      2. Add in the flour and baking powder and mix well until incorporated.<\/li>\n
      3. Heat a frying pan over a medium flame and grease with a little oil.<\/li>\n
      4. Using a spoon form small pancakes and fry on one side until small bubbles starts to form at the top. Turn and continue to fry the other side for another 1-2 minutes.<\/li>\n
      5. Transfer to a serving plate, stack in a nice pile and drizzle some maple syrup when serving.<\/li>\n<\/ol><\/div>\n
        \n
          \n
        • You can use any plant-based milk you like: almond milk, soy milk, oat milk, hazelnut milk, etc.<\/li>\n
        • Gluten-free version: Use gluten free flour mix.<\/li>\n
        • Instead of white sugar you can use brown sugar.<\/li>\n
        • Serve the pancakes as soon as they are done and fresh from the pan.<\/li>\n
        • Love cinnamon? Feel free to add \u00bd-1 teaspoon of cinnamon to the batter.<\/li>\n
        • You can add some chocolate chips to the batter in order to get chocolate chip banana pancakes. \u00a0<\/li>\n<\/ul><\/div>\n
          \n\t\t\t<\/div>\n<\/div>\n

          <\/p>\n

          \"Vegan

          Vegan Banana Pancakes | Photo: Natalie Levin<\/p><\/div>\n