Vegan banana pancakes
- Esther Clark
Save recipe
Makes 12
Easy
Prep: 10 mins
Cook: 12 mins
A star rating of 4.7 out of 5.121 ratingsRate
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Make these foolproof vegan banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re dairy and egg-free
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per serving
- kcal89
- fat3g
- saturates0.3g
- carbs14g
- sugars6g
- fibre1g
- protein1g
- salt0.2g
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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.
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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.
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A star rating of 4.7 out of 5.121 ratings
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