They may not be the prettiest things in the world, but banana pancakes are sweet and delicious – and vegan to boot.
Yield: 6-8 pancakes
Time: 30 minutes
- small bowl
- wooden spoon
- large bowl
- potato masher or fork
- large, heavy-bottomed, non-stick frying pan
- 1 c flour
- 2¼ t baking powder
- dash salt
- dash cinnamon
- dash allspice
- 2 very ripe, medium bananas
- 2 T vegetable oil plus more for pan
- ½ c milk
- ½ c water
- 2 t cider vinegar
- 1 T maple syrup
- optional additions*
Combine dry ingredients in the small bowl and set aside.
Mash the banana in the large bowl, then mix in remaining oil, milk, water, vinegar, and syrup.
Stir in the dry ingredients until just mixed, then fold in optional additions.*
Heat the pan over medium heat until very hot, then lightly oil.
Pour about ⅓ cup of batter to make a pancake and immediately spread it, gently, with the bottom of the ladle.
Cook about 3 minutes, until the top looks dry, then flip and cook another minute.
Transfer to plate and cover with foil or place in low oven to keep warm as you cook the rest of the pancakes.
* Additions – you can add a cup of
- chocolate chips
- fresh berries
- shredded coconut
- sliced bananas
- toasted walnuts or pecans
Adapted from the recipe for “Banana Flapjacks” in Vegan Brunch (read my review).
Abbreviations | Conversions | Cooking tips