As someone who's lactose sensitive but still loves consuming dairy, I started making vegan banana pancakes. Now that I'm a little better, I'll cheat with some milk and butter, but completely up to you how vegan you wanna be...
These aren't the typical fluffy pancakes you would get at IHOP, but they're a good alternative when you want something sweet for breakfast.
Time: if you're having a sleepy chill morning it can drag on, but realistically probably max. 20 mins
Servings: 5-7 pancakes (this # really varies depending on how big/small you make them...)
Ingredients:
- butter/coconut oil/other oil for frying
- 1 medium sized, ripe bananas
- maple syrup
Dry:
- 3/4 cup all-purpose flour
- tiny pinch of salt
- 1 + 1/4 teaspoons baking powder
- 1 teaspoon white sugar
Wet:
- 1/2 cup milk/almond milk/cashew milk - whatever you like!
- 1/2 teaspoon vanilla extract
- 2 teaspoons of vanilla yogurt (optional if your banana is not as ripe)
Steps:
1. Mix all the DRY ingredients together in a bowl
2. Mush up the 2 bananas in another bowl - I like to use a fork/mixing spoon, but anything that mashes well and works for you is fine!
3. Stir the WET ingredients into the mushed up bananas
4. Incorporate the WET into the DRY just barely mixing/folding - if it's super sticky/thick, feel free to add a little more liquid (milk, water, etc.)
5. Heat a frying pan and butter/oil
6. Scoop the batter into the pan (the size of your scoops will really affect the # of servings) - keep it thin!!!
7. Once the edges are dry and the uncooked side bubbles a little, then you can get ready to flip and cook the other sides. If you noticed that it is stuck to the pan, you can add a little more butter/oil before flipping onto the other side
8. Both sides should be a nice golden brown when they're done - you can always flip back and forth to get the desired shade you want
9. Serve with maple syrup - the real Canadian kind please!!!!
10. Enjoy the yummy food heheh
Let me know if you have any questions!
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