I adapted this recipe from Vegan With A Vengeance. If you don’t have that book, you’ve gotta get it – it’s really great for everyday use! Anyway, I had some bananas that were super spotty, so I slightly altered the recipe to use them up. Here’s what I came up with.
Equipment I used making this recipe:
Photo by Alfonso Revilla
- 1 cup flour - all purpose or whole wheat
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- one mashed banana
- 1 cup non-dairy milk - I use almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar or maple syrup
Preheat a non-stick pan or skillet on medium-low heat for 2 to 3 minutes.
Add all the ingredients to a bowl and thoroughly mix by hand.
Pour the pancake batter onto the preheated pan. Once bubbles begin to form, flip it over and cook the other side of the pancake until it turns to a light brown.
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