Introduction
If you’re searching for a delightful and healthy brunch option, look no further than these Vegan Banana Pancakes. Packed with flavor and easy to prepare, they are perfect for a weekend breakfast or a cozy brunch gathering.
Detailed Ingredients with measures
1 tablespoon ground flaxseed
3 tablespoons water
½ cup mashed banana (about 1 large)
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons almond milk, plus more if needed
1½ cups whole wheat pastry flour
½ cup oat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
Heaping ¼ teaspoon sea salt
Maple syrup, for serving
Prep Time
5 minutes
Cook Time
About 3 minutes per pancake
Total Time
Approximately 20 minutes
Yield
Serves 4
Instructions
1. In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
2. Add the olive oil, vanilla, and almond milk to the banana mixture and whisk.
3. Add the flours and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. If the batter is too thick to scoop, stir in an additional 1 tablespoon almond milk.
4. Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more.
5. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides.
6. Serve with maple syrup, sliced bananas, and pecans, if desired.
Notes
To make oat flour, use a food processor or blender to process a heaping ½ cup rolled oats into a fine flour and measure out one level ½ cup.
For a range of other creative and exciting brunch recipes, consider exploring the full collection available. Enjoy your cooking adventures!
Detailed Directions and Instructions
Step 1
In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Step 2
Add the olive oil, vanilla, and almond milk to the banana mixture and whisk.
Step 3
Add the flours and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. If the batter is too thick to scoop, stir in an additional 1 tablespoon almond milk.
Step 4
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more.
Step 5
Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides.
Step 6
Serve with maple syrup, sliced bananas, and pecans, if desired.
Notes
Note 1
To make oat flour, use a food processor or blender to process a heaping ½ cup rolled oats into a fine flour and measure out one level ½ cup.
Cook techniques
Flaxseed Egg Substitute
Mix ground flaxseed with water and let it sit for a few minutes to form a gel-like consistency, ideal for binding in vegan recipes.
Mash and Mix
Mash ripe bananas for sweetness and moisture; combine with other wet ingredients until well-blended.
Whisking
Use a whisk to combine wet ingredients evenly, ensuring a smooth mixture before incorporating dry ingredients.
Gently Fold
Combine dry and wet ingredients gently to keep the batter light and airy, avoiding overmixing which can lead to dense pancakes.
Cooking Pancakes
Preheat a nonstick skillet and pour batter; cook until bubbles form, adjusting heat as necessary to cook through without burning.
FAQ
Can I substitute other flours in this recipe?
Yes, you can experiment with different gluten-free or regular flours, but the texture may vary.
What can I use instead of almond milk?
Any non-dairy milk, such as soy or oat milk, can be used as a substitute for almond milk.
How do I store leftover pancakes?
Cool pancakes completely and store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze these pancakes?
Yes, you can freeze pancakes by placing parchment paper between them to prevent sticking and storing in a freezer-safe bag.
What’s a good topping for these pancakes?
Suggestions include maple syrup, fresh fruit, nut butter, or even vegan yogurt for a delicious finish.
Conclusion
Brunch is a wonderful opportunity to enjoy a leisurely meal with family and friends, and these vegan banana pancakes are a delicious option to start your day. With their fluffy texture and delightful flavor, they’re sure to please everyone at the table. The combination of wholesome ingredients makes them a nourishing choice that aligns well with various dietary preferences.
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