Over the years, I’ve experimented with countless pancake recipes, but nothing quite compares to these fluffy vegan banana pancakes. They are not only simple to whip up but also deliciously light and fluffy. Today, I’m excited to share my favorite recipe that will have you flipping flapjacks in no time!
To start, gather your ingredients. You will need:
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- 1 ripe banana (mashed)
- 1 cup of non-dairy milk
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla extract
- 2 tablespoons of vegetable oil or melted coconut oil
Firstly, in a medium mixing bowl, I combine the dry ingredients: flour, baking powder, and salt. I mix them well to ensure an even distribution of the leavening agent, which is important for achieving that fluffy texture.
Next, in another bowl, I mash the ripe banana until it’s smooth. The riper the banana, the sweeter your pancakes will be, so don’t hesitate to use a banana that’s a bit brown. Once that’s done, I add the non-dairy milk, maple syrup, vanilla extract, and oil into the banana mash. I whisk everything until it’s combined and slightly frothy.
Now, it’s time to bring the two mixtures together. I gently pour the wet ingredients into the dry ingredients, folding them together until just combined. Be careful not to overmix; a few lumps are perfectly fine! This will help keep your pancakes light and airy.
Once the batter is ready, I heat a non-stick skillet over medium heat. I lightly grease it with a bit of cooking oil to prevent sticking. For each pancake, I scoop around 1/4 cup of batter onto the skillet. I typically cook about two to three pancakes at a time, giving them space to spread out.
I let the pancakes cook for about 2-3 minutes on one side. You’ll know they are ready to flip when you see bubbles forming on the surface. I carefully flip them and cook for an additional 2-3 minutes until golden brown and fluffy.
Once cooked, I stack my pancakes high and serve them warm. You can top them with whatever you like – think maple syrup, fresh fruit, or even a dollop of vegan yogurt. You can also sprinkle some nuts or seeds for added texture and flavor.
These fluffy vegan banana pancakes are not only a delightful treat for breakfast but also a fantastic way to use up any overripe bananas. I hope you enjoy making and devouring them as much as I do! Happy cooking!
Fluffy Vegan Banana Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Oil or vegan butter for cooking
Instructions
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, mash the ripe banana and mix in the almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Heat a skillet over medium heat and lightly grease with oil or vegan butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings!
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