Vegan banana pancakes
Bananas instead of eggs
A mashed ripe banana binds the dough and sweetens it along with organic dark maple syrup. The milk is almond, the flour is whole wheat.
Ten minutes from start to plate.
10 min
Prep time
Breakfast
Category
Low
Difficulty
4
Servings
What is needed
Makes 4 servings.
1 medium ripe banana
90g whole wheat flour
1 tablespoon of Organic Dark Maple Syrup
1 teaspoon baking powder
Cinnamon to taste
1 pinch of salt
70 ml almond milk
Oil for greasing the pan
Dried fruit and seeds for garnish
Seven steps
Banana
Mash it with a fork until pureed.
The dust
Mix together the flour, baking powder, and cinnamon, then add the puree.
Milk
Dissolve the maple syrup in the almond milk and pour it in gradually until the mixture is lump-free.
The frying pan
Grease it lightly with oil and heat it up.
Cook
A large spoonful per pancake, on both sides.
Keep them warm
Stack them on a plate as you finish cooking.
Serves
With plenty of maple syrup and a sprinkle of nuts and seeds.
The banana must be ripe
It replaces the egg. Unripe, it won't bind the batter or sweeten it: the riper it is, the better it works.
Stacked, they stay warm until the last pancake.
The ingredient
The variety used in this recipe. Organic Dark: robust taste, from certified organic orchards.
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