How To Make Banana Pancakes? Sweet And Fluffy

• Food: Banana Pancakes

• Writer: Alice

• Content-Type: Food Blog

These vegan banana pancakes are perfect if you enjoy banana bread. They have a pleasant banana flavor and are thick, fluffy, and gently sweet.

My ideal Saturday morning is pretty much summed up by this stack of vegan banana pancakes. Except that Jack would eat all seven of the pancakes on his plate if I put them in front of him.

Regardless of portion management, try these vegan banana pancakes if you have some ripe bananas on hand! They are thick, fluffy, and loaded with delectable banana flavor.

They are simple to make in one bowl. You’re going to adore these, I believe!

COMPONENTS OF VEGAN PANCAKES

In addition to being tasty, these vegan banana pancakes are also healthy. They contain the following:

• Obviously, bananas! For this recipe, one large or two tiny ripe bananas are required. The more splotchy, the better! You want your bananas to be lovely and sweet because there is no added sugar in this recipe.
• To help bind the pancake batter together, ground flaxseed and water are used in place of the typical pancake recipe’s egg.
• Extra virgin olive oil or neutral oil of your preference. Some will be used to grease the pan and more will be added to the batter.
• For a warm, rich flavor, combine cinnamon, nutmeg, and vanilla essence.
• Almond milk or any other type of milk you choose! This place might also benefit from my produced oat milk.
• Oat flour and whole wheat pastry flour give these pancakes an incredibly soft texture while packing a whole grain punch.
• These vegan pancakes soar thanks to baking soda and baking powder.
• And sea salt—to make every flavor stand out!

Naturally, you’ll also need maple syrup for serving.

Below is a link to the full recipe with measurements.

MAKE THESE BANANA PANCAKES DIFFERENT!

Although I adore this vegan banana pancake recipe exactly as written, don’t be afraid to customize it.

Try adding a scoop of blueberries or chocolate chips, or try a different combination of spices, to the batter. Here, a dash of ginger or cardamom would be a great addition.

Play around with the toppings and have fun. I frequently choose the traditional toppings of sliced bananas and maple syrup, but so many other options would also be excellent. Here are some suggestions to get you going:

• Spread peanut or almond butter on the pancakes.
• Add a dollop of vegan yogurt and some homemade granola to each.
• Add some berries and/or toasted almonds on top.

Please share any modifications you try!

BANANA PANCAKES

Whether for breakfast or brunch, these whole grain vegan banana pancakes are delicious and nutritious! They are pleasantly spiced with cinnamon and nutmeg, soft and fluffy, and simple to bake.

INGREDIENTS

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1/2 cup mashed banana, about 1 large
• 2 tablespoons extra-virgin olive oil, more for brushing
• 1 teaspoon vanilla
• 3/4 cup + 2 tablespoons almond milk, more if needed
• 1 1/2 cup whole wheat pastry flour*
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• heaping 1/4 teaspoon sea salt
• Maple syrup, banana slices, and pecans, for serving

INSTRUCTIONS

1. Combine the flaxseed, water, and banana in a big bowl. Blend by mashing and stirring thoroughly. 5 minutes should pass so that the mixture can thicken.
2. Whisk in the almond milk, vanilla, and olive oil. Add the cinnamon, nutmeg, salt, baking soda, and baking powder after adding the flour. The batter should still be a little lumpy after all the ingredients have been thoroughly mixed. If the dough is too thick to scoop, add an additional 1 tablespoon of almond milk. The batter should be somewhat thick.
3. A nonstick skillet or griddle should be heated to medium. Pour the batter onto the skillet using a 13-cup measuring cup after lightly oiling the pan. Spread the batter out a little bit more using the back of the cup. About 112 minutes after the pancakes start to bubble, flip them over and cook for another 112 minutes, or until they are golden brown. As necessary, reduce the heat to low so that the middles will cook without burning the outsides. After each batch, I normally start with medium heat and reduce it to low when my pan begins to retain heat.
4. If preferred, top with nuts, maple syrup, and banana slices when serving.