A stack of vegan banana pancakes

Vegan banana pancakes

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(5 ratings)

Prep: 10 mins Cook: 12 mins

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 

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal94
  • fat4g
  • saturates0g
  • carbs14g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.2g
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Ingredients

  • 1 large ripe banana (around 150g)
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 150ml oat, almond milk or soya milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • syrup, sliced banana and berries, to serve (optional)

Method

  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. 

  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. 

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