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A stack of vegan banana pancakes

Vegan banana pancakes

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A star rating of 4.6 out of 5.69 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re vegan 

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal94
low infat4g
saturates0g
carbs14g
low insugars6g
fibre1g
protein1g
salt0.2g
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Ingredients

  • 1 large ripe banana (around 150g)
  • 2 tbsp golden caster sugar
  • ¼ tsp fine salt
  • 2 tbsp vegetable oil , plus extra for cooking
  • 120g self-raising flour
  • ½ tsp baking powder
  • 150ml oat, almond milk or soya milk
  • syrup , sliced banana and berries, to serve (optional)

Method

  • STEP 1

    Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency. 

  • STEP 2

    Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like. 

Goes well with

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Overall rating

A star rating of 4.6 out of 5.69 ratings
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