Vegan Banana Pancakes
With naturally sweet flavor and a simple method, these pancakes are a favorite Sunday staple in our house. (I sometimes even hide a few bananas on the top of the fridge to ensure we have super ripe ones ready!)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup sliced very ripe banana (about 1 small banana)
- 2 tablespoons ground flaxseed
- 1 cup nondairy milk
- 2 tablespoons canola oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour (or whole-wheat flour)
Add all ingredients to a blender except the flour. Blend until smooth.
Stir in the flour to combine. Let sit for about 5 minutes.
Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out 1/4 cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about 1/2-inch thick. Let cook about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes.
Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
- To store: Let them cool and store in an airtight container in the fridge for up to 3 days. Or in the freezer in a zip top freezer bag for up to 3 months. Warm a few pancakes at a time, spread into a single layer on a heat-safe plate, for 15-30 seconds.
- Gluten-free: Use buckwheat flour.
- You can add a handful of chocolate chips to the batter if you like.
- Use very ripe bananas with brown spots for the best flavor.
- Let the batter sit for a few minutes before you start cooking.
- Spread the batter thinly to ensure that the centers cook through.
Calories: 246kcalCarbohydrates: 34gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 140mgPotassium: 423mgFiber: 5gSugar: 7gVitamin A: 257IUVitamin C: 8mgCalcium: 170mgIron: 2mg