Vegan Banana Pancakes Recipe

By admin |

When sampling any new vegan dish I always ask myself the question – does this taste good for a vegan (insert dish here)? Or, is it just plain good? In this case, I am pleased to say, the answer is a resounding; these pancakes taste just plain good.

Sure, they’re eggless – who cares when you’ve got luscious mashed banana binding everything together and  keeping it deliciously moist. Yep, indeed, I have substituted cows milk for plant milk (soy works best but also try almond, oat, or hemp) and you know what? It doesn’t make a blind bit of difference to the flavor. Not one bit.

As for the butter? Well, I used soya butter but nowadays there are a multitude of choices (including sunflower and olive oil) on the market that are remarkably authentic and melt beautifully – just like the real thing except cruelty and cholesterol-free! I’m pretty sure that means you can have an extra helping.

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com

Ingredients

1 cup organic plain flour

1 heaped tsp baking powder

1 tbsp sugar (or agave nectar/brown rice syrup etc)

splash of vanilla extract

pinch salt

3/4 cup soya milk (or any non dairy milk)

1 ripe banana

1 tbsp soya butter

Directions

Photo: Aine Carlin

1. Mash the banana with a fork and set aside.

2. In a large bowl combine all the dry ingredients and thoroughly stir with a spatula.

3. Combine the soya milk, banana and vanilla. Add to dry ingredients and whisk. If it is too dry add a little more milk. You want the batter to be pourable but not too runny. They should easily form their own shape when poured or ladeled into the pan.

4. On a medium heat melt the 'butter' in a frying pan/skillet and then add to the pancake mix. Give it another thorough whisk and then carefully pour into the pan - the size depends on you, my preference is small to medium. When bubbles appear on top it is ready to flip over. Cook for a minute or two on the other side and keep warm in a very low oven or a pancake warmer if you're lucky enough to own one. Repeat.

Serve simply with maple syrup.