Banana Pancakes
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
Banana Pancakes
Skip banana bread and make these pancakes when you have bananas ready to use.
METHOD Stove
DIET Vegan
Ingredients
- 1 cup of flour - all purpose or whole wheat
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2 Tablespoons of canola oil
- 1 mashed banana
- 1 cup of non-dairy milk - I use almond milk
- 1 teaspoon of vanilla extract
- 2 Tablespoons of agave nectar or maple syrup
Instructions
- 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.
Nutrition
Calories: 153kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 391mgPotassium: 159mgFiber: 3gSugar: 7gVitamin A: 14IUVitamin C: 2mgCalcium: 144mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
Footer
