The Best Vegan Banana Pancakes

The Best Vegan Banana Pancakes

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast! 

Ingredients

1. 240 ml / 1 cup unsweetened non dairy milk
2. 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
3. 1 medium banana, peeled , weighing around 170 g in it's skin
4. 200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
5. 2 tablespoons sugar
6. 1 tablespoon baking powder
7. ¼ teaspoon baking soda (bicarbonate of soda in the UK)
8. ½ teaspoon salt
9. 1 teaspoon ground cinnamon
10. ¼ teaspoon ground nutmeg

Instructions

1. Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. 
2. If you don't have a blender you can make them by hand. I will include instructions at the end. 
3. Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute. 
4. Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use a skillet or frying pan .
5. Lightly grease the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
6. Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately. 

To make by hand:

1. Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well. 
2. Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.

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