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Home / Articles / Food / Recipe of the Month /  Mother's Day Vegan Banana Pancakes
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Thursday, May 6,2021

Mother's Day Vegan Banana Pancakes

By Forks over Knives  
Have mom wake up to these delicious Vegan Banana Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes.

Prep Time: 5 minutes • Cook Time: 5 minutes • Servings: 12 pancakes

INGREDIENTS

• 1 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 2 extra-ripe bananas, mashed

• 1 cup soymilk, cashew, or macadamia nut milk (they are creamier)

• 2 tbsp. maple syrup (more needed to top pancakes)

• 2 tbsp. avocado or coconut oil, melted

• 1 tsp. vanilla extract

• cooking spray

• Optional Toppings: hazelnut cacao spread (Artisana brand has a nice vegan one at Whole Foods), bananas, strawberries, coconut shreds or whatever you’re in the mood for.

INSTRUCTIONS

1. Preheat a pancake griddle to 375 degrees.

2. In a small bowl stir together the flour, baking powder, and salt. In a separate bowl whisk together mashed bananas, soymilk, maple syrup, oil, and vanilla extract. Add the wet ingredients to the dry and mix together until the flour is fully hydrated.

3. Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5″ circle. Repeat until the griddle is filled.

4. When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes have risen to about double the height.

5. Remove pancakes and generously re-spray griddle before pan-frying the second batch. Repeat until all the batter is gone.

6. Serve with maple syrup, sliced bananas, and chocolate chips or whatever you’re in the mood for.

TIPS

Take care these pancakes are not over-mixed.

Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.

Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the wet ingredients.

The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust, which gives the pancake its perfect texture, while also preventing it from spreading.

 

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