Vegan Banana Pancakes
Recipe for Vegan Banana Pancakes, fluffy and light banana flavored flapjacks of breakfast heaven. Pancake batter made with unsweetened almond milk and ripened bananas.
Servings 12 pancakes
Calories 139kcal
Ingredients
Pancake Batter
- 2 cup (256 g) all-purpose flour
- 4 Tbsp raw organic sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2 smashed ripened banana
- 2 cups (500 ml) unsweetened almond milk
- 2 Tbsp apple cider vinegar
- 1 tsp vanilla extract
Topping
- Sliced bananas
- Maple syrup
Instructions
- To a medium bowl, whisk together all dry ingredients.
- In a separate bowl combine mashed bananas, almond milk, vinegar, and vanilla. Stir together until just mixed.
- Pour banana mixture into dry ingredients and whisk together until smooth.
- There will be small banana chunks, but that’s just fine!
- Spray skillet pan with coconut cooking spray and turn heat onto medium low.
- Wait a few minutes to allow pan to evenly heat.
- Spoon ¼ cup give or take onto the center of your pan.
- Wait until you see small bubbles form in the center of the pancake.
- Flip your pancake over and cook until lightly golden.
- 10. Repeat with remainder of batter.
Notes
Top with sliced bananas and drizzle on maple syrup!
Nutrition
Calories: 139kcal